Harissa Orecchiette with Black Olives and Capers
A spicy, flavorful dish, this harissa orecchiette adds some excitement to your usual bowl of pasta. This is best served at room temperature, but you can enjoy it hot or cold for up to 3 days—if it lasts that long!
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion thinly sliced
- 1–2 tablespoons harissa paste
- 2 cups cherry tomatoes halved
- ½ cup pitted black olives
- ½ cup capers
- 1 pound dried orecchiette
- ¼ cup parsley roughly chopped
- Lemon wedges to serve
Instructions
- Sauté onion in olive oil for 8 minutes, stirring every once in a while, until soft and caramelized.
- Add the harissa, tomatoes, olives, capers and a pinch of salt and continue cooking for 3 to 4 minutes, stirring frequently, until the tomatoes start to break down.
- Add 1 cup of water and bring to a boil. Then, reduce heat to low, cover the pan and simmer for 10 minutes.
- Meanwhile, cook orecchiette according to package instructions.
- Mix pasta with harissa sauce. Serve with lemon wedges and chopped parsley.