Ottolenghi Style Papardelle

Ottolenghi Style Papardelle

Ingredients:

  • Fresh Pappardelle Pasta
  • 1 Large white onion
  • 3 Tbsp Kalamata olives
  • 3 Tbsp of Rose Harissa Paste
  • 2 Tsp Capers
  • 4 Large tomatoes
  • 1 Handful of parsley
  • Olive Oil/ Avocado Oil
  • Salt and Pepper

 

 

Method:

  1. Start by chopping the onions into thin strips and cook them in a pan with a drizzle of olive oil and caramelise them
  2. Whilst they’re cooking tear the olives in half and remove the stone and chop up the tomatoes into small bits. Once the onions have caramelised add the tomatoes, olives, capers and harissa paste and mix through and heat until the tomatoes break down
  3. Add in 200ml of boiling water, put a lid on the pan and let the mixture simmer for 10 minutes, then take the lid off and stir through for another 5 minutes into the sauce is rich and thick
  4. Whilst the sauce is cooking, in a saucepan add some boiling water and a dash of salt and cook the fresh papardelle pasta as stated on the packet
  5. Once the pasta has cooked, mix it into the sauce and with half the parsley
  6. Then to serve sprinkle a little parsley on the top and enjoy
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