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!

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 5 1x


  • 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


  1. 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.
  2. 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.
  3. Drain the pasta, reserving two ladlefuls of the pasta cooking water.
  4. 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.
  5. Divide between bowls, serve and enjoy!