Harissa spaghetti recipe
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Made with simple store cupboard staples like canned tomatoes and dried oregano, Drew Barrymore's harissa spaghetti will become an instant favourite. Or you could make yourself look like a fancy pants and buy fresh cherry tomatoes and fresh basil and simmer that garlic like a real chef! But the key, no matter, is the harissa. It’s a Tunisian spice paste that you squeeze out of a tube or scoop from a jar, and the result is a smoky and delicious flavour.
Note you can also use regular spaghetti in place of chickpea pasta.
Ingredients
- 1 x 227/8oz package chickpea spaghetti (we recommend Banza)
- 3 tbsp olive oil
- 5 cloves garlic, peeled and grated
- 1 x quarter tsp red pepper flakes
- 1 tbsp onion powder (optional)
- 800 g cherry tomatoes, halved
- 1 tbsp dried oregano (optional)
- 1 tbsp dried parsley (optional)
- 1 pinch each salt and freshly ground black pepper
- 3 tbsp double-concentrated tomato purée (paste)
- 2 –3 tbsps harissa paste, plus additional to taste
- 65 g chopped basil, plus additional for serving
- 1 x 227/8oz package chickpea spaghetti (we recommend Banza)
- 3 tbsp olive oil
- 5 cloves garlic, peeled and grated
- 1 x quarter tsp red pepper flakes
- 1 tbsp onion powder (optional)
- 28.2 oz cherry tomatoes, halved
- 1 tbsp dried oregano (optional)
- 1 tbsp dried parsley (optional)
- 1 pinch each salt and freshly ground black pepper
- 3 tbsp double-concentrated tomato purée (paste)
- 2 –3 tbsps harissa paste, plus additional to taste
- 2.3 oz chopped basil, plus additional for serving
- 1 x 227/8oz package chickpea spaghetti (we recommend Banza)
- 3 tbsp olive oil
- 5 cloves garlic, peeled and grated
- 1 x quarter tsp red pepper flakes
- 1 tbsp onion powder (optional)
- 28.2 oz cherry tomatoes, halved
- 1 tbsp dried oregano (optional)
- 1 tbsp dried parsley (optional)
- 1 pinch each salt and freshly ground black pepper
- 3 tbsp double-concentrated tomato purée (paste)
- 2 –3 tbsps harissa paste, plus additional to taste
- 2.3 oz chopped basil, plus additional for serving
Details
- Cuisine: Italian-American
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- Bring a large pot of water to a boil over high heat. Season with 2 tablespoons salt. Add the spaghetti and stir to ensure that the pasta does not clump together. Boil until just al dente, 6 to 7 minutes. Reserve 237ml/1 cup of the pasta cooking water and drain the noodles. Rinse the chickpea noodles under cold water until completely cool. Set aside.
- Meanwhile, heat a large saucepan over medium-high heat. Add 2 tablespoons of olive oil and swirl to coat.
- Add the garlic, red pepper flakes, and onion powder, if using. Sauté, stirring, until the garlic is fragrant, 30 seconds to 1 minute. Do not let brown.
- Add the cherry tomatoes and dried herbs, if using, and season with salt and pepper. Continue cooking until the tomatoes begin to break down, 4 to 5 minutes.
- Add the tomato paste and harissa paste and cook for 3 minutes more. Taste the sauce and season with salt, pepper, and additional harissa paste, if desired. (The pasta sauce can be made up to 3 days in advance. Store, covered, in the refrigerator before reheating in a skillet.)
- Add the pasta to the sauce, along with 1 to 2 tablespoons of pasta water to thin, if necessary. The sauce should be thick and concentrated, but just loose enough to coat the noodles easily. Cook for 1 minute more, tossing to combine.
- Add the chopped basil, gently fold to combine, and divide among serving plates. Serve immediately, topping each portion with a drizzle of olive oil and additional basil.
This recipe is extracted from Rebel Homemaker by Drew Barrymore and Pilar Valdes (Ebury Press, £25). Photography by Graydon Herriott.
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