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.

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