Pappardelle with rose harissa, black olives and capers
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Ingredients
Oils & Vinegars
- 2 tbsp of olive oil
Fruit & Vegetables
Spices & Dried Herbs
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