
Such a great pasta dish that comes together in 10 mins. A tasty sauce with capers, shallots, garlic, harissa cooked in butter and tossed through with linguine. I use the @belazu rose harissa as it’s my fave. Paired with a bit of lemon and parsley for freshness. As always you can substitute regular or plant based butter and Parmesan for whatever’s your vibe.
Serves 2
INGREDIENTS
1 tbsp olive oil
100g butter
1 banana shallot
1 small red chilli, deseeded and finely sliced
2 cloves garlic, finely sliced
1 tbsp capers, drained and roughly chopped
1 lemon, zest and sliced into wedges
2 tbsp rose harissa paste (I used belazu but any will do)
1 tbsp tomato paste
30g grated parmesan
200g linguine
Handful of parsley leaves, roughly chopped
METHOD
1. Cook the pasta according to packet instructions, while you get a large frying pan onto heat with the butter and olive oil.
2. When the butter starts foaming, add the shallots with a pinch of salt and sauté for 5 mins to soften.
3. Add the garlic, chilli, capers and lemon zest, frying for 2 minutes until fragrant and the shallots are starting to caramelise. Stir through the harissa paste and tomato puree.
4. Transfer the pasta to the pan with a couple ladles of pasta water. Bring to a simmer, tossing to coat the pasta in the sauce. Stir through the parmesan and parsley until creamy. Taste to season with salt, pepper and lemon juice to serve.
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