Harissa Spaghettini Recipes

HARISSA AND MISO SPAGHETTI

Steps:

• Prepare the pasta: Place a large pot of water over high heat, add the salt and bring to a boil. Cook the pasta according to the package instructions until it's almost al dente. Reserve 1 cup of cooking water and drain the pasta.
• While the pasta cooks, make the bread crumbs, if desired: Heat the olive oil in a medium frying pan over medium high, add the bread crumbs, parsley and salt, and stir to coat. Stir constantly until golden brown, 2 to 3 minutes. Transfer the bread crumbs to a small container and keep until ready to use.
• Transfer the miso paste, harissa and olive oil to a medium bowl. Add 3 tablespoons of the reserved pasta cooking water and whisk together until well combined and smooth. Add the eggs and whisk again until well combined.
• Transfer the drained pasta back to the pot over low heat. Add the harissa mixture and the grated Parmesan, and stir vigorously. (This is important to prevent the eggs from scrambling.) Add a couple tablespoons of the cooking water (or more if necessary) and continue stirring to obtain a creamy sauce that coats all the pasta, about 1 to 2 minutes. Immediately remove from the heat. Taste and season with salt if necessary. Serve right away, with bread crumbs, if using.

PRAWN & HARISSA SPAGHETTI

Steps:

• Bring a pan of lightly salted water to the boil. Add the broccoli and boil for 1 min 30 secs, or until tender. Drain and set aside. Cook the pasta following pack instructions, then drain, reserving a ladleful of cooking water.
• Heat the oil in a large frying pan, add the garlic clove and fry over a low heat for 2 mins. Remove with a slotted spoon and discard, leaving the flavoured oil.
• Add the tomatoes to the pan and fry over a medium heat for 5 mins, or until beginning to soften and turn juicy. Stir through the prawns and cook for 2 mins, or until turning pink. Add the harissa and lemon zest, stirring to coat.
• Toss the cooked spaghetti and pasta water through the prawns and harissa. Stir through the broccoli, season to taste and serve.

HARISSA SPAGHETTINI RECIPE

Steps:

• Bring a big pot of water to a boil. In the meantime, place the cloves of garlic on a cutting board and sprinkle then with a big pinch of salt. Crush with the flat side of a knife. Now crush and chop, crush and chop until you have a garlic paste. Alternately, you can use a mortar and pestle. In a small bowl whisk together the garlic paste, harissa, and olive oil. Set aside.
• Generously salt the boiling water, add the pasta, and cook per package instructions. Just before the pasta is done add the kale to the pasta water, count to six, drain and set aside.
• Heat half of the harissa dressing in the now empty pasta pot Add the pasta and kale, black olives, pine nuts, and lemon zest. Stir over the heat for a minute or so, then turn everything out onto a platter and drizzle with the remaining harissa olive oil.

CREAMY SAUSAGE & HARISSA PASTA

Steps:

• Heat the oil in a large frying pan over a medium heat and cook the onion until softened and translucent, about 8 mins. Push to one side of the pan.
• Squeeze the sausagemeat from the skins into the centre of the pan. Cook for 5-8 mins until browned, squashing into smaller chunks with the spoon as it cooks. Add the garlic and tomatoes. Let the tomatoes soften for a few minutes, stirring now and then to prevent sticking. Stir in the harissa paste and mascarpone.
• Meanwhile, cook the pasta in salted water in a saucepan following pack instructions.
• Drain the pasta, saving a mugful of the water. Tip the pasta into the sauce, add the parsley and stir together. Add a splash of the pasta water to loosen the sauce - it should be silky and coat the pasta without pooling in the bottom of the pan. Grind over some black pepper to serve, if you like.