Why more people are not coating their spaghetti in spicy harissa paste, tonnes of herbs and creamy mascarpone we do not know. So flavoursome. So saucy.
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Serves
4
Garlic
Onion
Cumin Seed
Sun-Dried Tomatoes
Tomato Purée
Rose Harissa Paste
Spaghetti
Mascarpone
Parsley
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content.
Serves
4
Garlic
Onion
Cumin Seed
Sun-Dried Tomatoes
Tomato Purée
Rose Harissa Paste
Spaghetti
Mascarpone
Parsley
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Step 1.
Thinly slice your garlic and finely chop your onion.
Step 2.
Cook your onion in a glug of oil from the sundried tomatoes jar on medium heat for 5 mins until softened. Turn the heat to low and add in your garlic and cumin seeds. Cook for another 5 mins until slightly golden.
Step 3.
Meanwhile, blend up the sundried tomatoes.
Step 4.
Add in the harissa paste and cook on a medium heat for 5 mins until the colour is darkened and the oil is stained red.
Step 5.
Meanwhile, pop you spaghetti in some heavily salted boiling water and cook until al dente, 7 mins.
Step 6.
Add tomato puree to the pan and cook with the harissa until the pasta is ready. It should turn a dark brown colour. Then add in the sun-dried tomatoes.
Step 7.
Meanwhile finely chop the parsley.
Step 8.
Add in 250ml of pasta water and mascarpone and mix well. Then add in the cooked spaghetti and cook for a further 2 mins tossing well so the pasta is fully cooked and coated well in the sauce.
Step 9.
Stir in the parsley and season to taste. Serve up in your bowls and enjoy.
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