Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins


The flavours of this Ottolenghi inspired recipe, will rock your socks, it’s easy, cost effective and the sauce can be made 3 days ahead. WHAT A WINNER! From gut health point of view, pastas are often missing one very key ingredient......VEGETABLES. Due to the simplistic nature of pastas, they are eaten regularly and as a consequence, many of us are not getting in the veggies we need. Well until now...
 4 tbsp extra virgin olive oil
 500 lamb mince (optional)
 1 onion, large
 4 tsp harisssa (rose) or whole chilies to taste
 110 g pitted kalamata olives, roughly chopped or torn in half
 40 g baby capers
 20 g parsley
 500 g dried wholemeal pappardelle
 120 g rocket
 400 g Cherry tomato, halved

1

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

2

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

3

Add lamb, brown and cook through.

4

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

5

Add 200ml water, stir and bring to boiling.

6

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

7

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

8

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.

9

Drain well and toss with the sauce mixture above.

10

To serve add rocket!

DF and GF, GF - use gluten free pasta.




Ingredients

The flavours of this Ottolenghi inspired recipe, will rock your socks, it’s easy, cost effective and the sauce can be made 3 days ahead. WHAT A WINNER! From gut health point of view, pastas are often missing one very key ingredient......VEGETABLES. Due to the simplistic nature of pastas, they are eaten regularly and as a consequence, many of us are not getting in the veggies we need. Well until now...
 4 tbsp extra virgin olive oil
 500 lamb mince (optional)
 1 onion, large
 4 tsp harisssa (rose) or whole chilies to taste
 110 g pitted kalamata olives, roughly chopped or torn in half
 40 g baby capers
 20 g parsley
 500 g dried wholemeal pappardelle
 120 g rocket
 400 g Cherry tomato, halved

Directions

1

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

2

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

3

Add lamb, brown and cook through.

4

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

5

Add 200ml water, stir and bring to boiling.

6

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

7

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

8

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.

9

Drain well and toss with the sauce mixture above.

10

To serve add rocket!

DF and GF, GF - use gluten free pasta.
Pappardelle with Harissa, Black Olives and Capers

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