Pappardelle with Harissa, Black Olives and Capers

Heat a large frying pan on medium heat and add oil.

Add onion and fry for 8 minutes, stir occasionally until caramelised.

Add lamb, brown and cook through.

Add harissa, tomatoes, olives, capers, ½ tsp salt and cook until tomatoes start to break down, it will take around 4 minutes.

Add 200ml water, stir and bring to boiling.

Once boiling, reduce the heat to medium low and cover for 10 minutes.

Remove lid, cook for a further 4 minutes to thicken up the sauce. Once thickened, stir through 15g parsley.

Meanwhile, in a large pot, bring water to the boil. Add the pasta to the water, stir a few times to prevent the noodles from sticking together. Cook according to package directions, stirring occasionally, until al dente or softer depending on desired texture.

Drain well and toss with the sauce mixture above.