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Pappardelle with Harissa, Olives & Capers

Pappare means ‘to gobble up’ in Italian, which is exactly what you’ll do to this dish! It’s a bold dish of vibrant flavours, and really easy to cook for a mid-week delicious dinner.

Serves

4

The star of the show

Gluten free
Shemins Harissa Spice Blend
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Shemin's Harissa

Shemin’s Harissa Spice Blend is a rich, warming mix with a gentle heat and deep, aromatic flavour. Inspired by North African cooking, it brings a bold kick to meat, vegetables and marinades.

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(4)

Ingredients

  • 1 tbsp olive oil
  • 2 shallots, diced
  • 3 cloves garlic, chopped
  • 1 tin anchovies, chopped (optional)
  • 1½ tbsp Shemin’s Harissa Spice Blend
  • Shemin’s Chilli Flakes
  • 400g cherry tomatoes, halved
  • 55g olives, chopped
  • 20g capers
  • 500g dried pappardelle pasta (or any pasta of your choice)
  • 15g parsley, chopped
  • Parmesan to grate over the top (optional)

How to make Pappardelle with Harissa, Olives & Capers

  1. Put the oil in a medium to hot large frying pan that has a lid. Once hot, add the shallots then fry for 5 minutes until soft and caramelised. Add the garlic and anchovies, then fry for another 2 minutes. If the anchovies came with any oil, add this in too.
  2. Add Shemin’s Harissa Spice Blend, tomatoes, olives, capers and chilli flakes if using. Add 200ml water and stir through. Once boiling, reduce the heat to medium low, cover the pan, and simmer for 10 minutes. Take off the lid and cook for a further 4-5 minutes until the sauce is thick and rich. Stir in the parsley.
  3. Place a large pan with plenty of salted water on a high heat. Once boiling, add the pasta and cook according to the pack instructions. Drain well.
  4. Add the pasta to the pot with the sauce and season. Mix together well so all the pasta is coated. Garnish with parsley and Parmesan. Serve hot.

Tips

Tip: For a diet and 0 syn version, use spray oil and leave out the capers and olives.

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