Harissa Butter Pasta

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.