Pappardelle with rose harissa, black olives and capers
by Yotam Ottolenghi
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Ingredients
Oils & Vinegars
2 tbsp of olive oil
Fruit & Vegetables
1 large onion, thinly sliced
400g of cherry tomatoes, halved
Spices & Dried Herbs
3 tbsp of rose harissa, or 50% more or less depending on variety
Delicatessen
55g of pitted Kalamata olives, torn in half
Store Cupboard
20g of baby capers
500g of pappardelle, dried (or another type of wide, flat pasta)
salt
Salad & Fresh Herbs
15g of parsley, roughly chopped
Dairy
120g of Greek-style yoghurt