Pappardelle with Rose Harissa, Black Olives and Capers

If there was ever any doubt that I enjoy a good pasta dish here is now your third post in a row talking about just another pasta sauce.

Before I talk about the sauce though I do need to mention up front that the pappardelle I used here were clearly not of high quality and also not long enough. I’m very rarely disappointed by the quality of store-bought pasta (I mean It’s pasta — what can go wrong really?) but I clearly should have splurged on a better alternative to these.

Pappardelle with Rose Harissa, Black Olives and Capers

Luckily, the rose harissa sauce more than made up for the disappointment of the noodles themselves. While I’m predisposed to like anything harissa this dish did have a little more finesse than my usual spice bomb that takes over the dish when I improvise with my favourite of all spicy ingredients. I really enjoyed the combination of harissa, capers, olives, tomatoes.

The capers and olives gave the sauce a lot of depth despite being very quick to make. This hint of depth did leave me longing for a little more developed flavour from the combination of all ingredients. A little patience will help next time, I believe

One of the more important insights from this experiment though is that a side of yoghurt works with pretty much any dish, even pasta. I would have not paired it but the yoghurt does play nicely with the spice. In a household like ours where different people enjoy different levels of heat it also is a great way to let everyone adjust as they go along.

All in all a great success: I will definitely make this one again!

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