Creamy Tomato and Harissa Pasta
This tasty pasta number is the perfect balance of flavours. It’s creamy and bright, with just a hint of spice. It’s also pretty flexible. Swap the sundried tomatoes for jarred roasted red peppers and the mascarpone for ricotta and you’d have yourself a very tasty creamy red pepper and harissa pasta. To be honest, any kind of antipasto is fair game here!
- Prep Time: 10 minutes
- Total Time: 20 minutes
- Yield: 5 1x
Ingredients
Scale
- 500 g dried pasta of choice (I used bucatini)
- 250 g mascarpone
- 200 g oil-packed sundried tomatoes, drained (drained weight)
- 50 g parmigiano reggiano or grana padano
- 25 g fresh basil leaves
- 2 tbsps rose harissa paste
- 1 large garlic clove
- 120 ml cold water
Instructions
- Bring a large pot of water to the boil. Season generously with salt (the water should be sea-level salty). Cook the pasta according to the package instructions until al dente.
- Meanwhile, place the mascarpone, sundried tomatoes, parmesan, fresh basil, rose harissa paste, garlic and cold water in a food processor. Season lightly with salt and pepper and blitz until a chunky sauce forms.
- Drain the pasta, reserving two ladlefuls of the pasta cooking water.
- Pour the sauce into the pasta with a ladleful of pasta water. Toss until the sauce nicely coats the pasta, adding more pasta water as necessary.
- Divide between bowls, serve and enjoy!
Find it online: https://zenaskitchen.com/creamy-tomato-and-harissa-pasta/