Spiced harissa pasta
Prep time 2 mins
Cook time 10 mins
Belazu have the most incredible harissa pastes, and if you haven’t already tried them, you must.
My favourite is the apricot harissa, as it’s a little bit sweet as well as spicy, but they’re all good.
This was honestly amazing, and I’m most definitely going to be making it again soon. It’s sweet, spicy, well balanced, and has a load of tasty flavours, and can be made in 10 minutes.
Recipe, serves 1
1 tbsp olive oil
1 garlic clove
1 tbsp harissa
1/2 lemon, juiced
Sprinkle ground cumin
Sprinkle of cumin/ caraway seeds
Sprinkle ground cinnamon
3 tbsp plain runny yoghurt
1 portion pasta of choice
Salt and pepper
TO TOP
Crispy breadcrumbs
Chopped parsley
Olive oil
Balsamic
Method
To a pestle and mortar, or blender, crush your garlic until you have a paste.
Add your harissa, salt, pepper and spices.
When you’re ready, cook your pasta until al dente in well-salted water - I used paccheri, which took 7-8 minutes.
Once your pasta is cooked, add 1/2 cup of pasta water to a jug, then drain the remaining pasta and set aside.
In a separate deep frying pan, add 1 tbsp of olive oil, over medium heat, and once heated, pour in your harissa mixture.
Allow to fry for 30 seconds - 1 minute until fragrant, then add your yoghurt, mixing through well.
Season, then add a splash of pasta water along with your cooked pasta.
Allow your sauce to thicken around your pasta, mixing, flipping, and adding more pasta water if it gets too thick.
Once you’re happy with the consistency of the sauce, stir through a small handful of chopped parsley, then plate up the pasta.
Top with crispy breadcrumbs, more parsley, a drizzle of balsamic and olive oil, and a pinch of salt.
