The key to this mild and delicious Rose Harissa with Kalamata Olives and Capers dish is the Rose Harissa. The red is not tomato sauce. The red comes from rose harissa, which is a Middle Eastern seasoning. Rose Harissa is a complex blend of spices and rose petals, yes rose petals! There is an aromatic and warming blend of spices with just a hint of slow burning chili at the end. A generous dollop of sour cream and a tablespoon of honey will tame the spice.
Ingredients
- 1 tbsp olive oil
- 1/2 large onion, thinly sliced
- 3 tbsp Rose Harissa
- 1 tbsp honey
- 1/2 lb cherry tomatoes, halved
- 6-8 whole kalamata olives, halved
- 1 tbsp capers
- 3-4 sprigs parsley, roughly chopped
- dried pappardelle pasta enough for two
- 2 tbsp whole fat sour cream or Greek yogurt
Instructions
Gather all ingredients before starting recipe.
- Heat 1 tbsp olive oil in a deep sided skillet with a lid over medium high heat.
- When the oil is hot, add 1/2 large onion, thinly sliced and fry until caramelized, about 8 minutes. Stir frequently to prevent sticking and burning.
- Add 3 tbsp Rose Harissa, 1/2 lb cherry tomatoes, halved, 6-8 whole kalamata olives, halved, 1 tbsp capers and 1 tbsp honey. Stir and cook until the tomatoes start to break down, about 5 minutes.
- Add 1 cup of water and stir to combine. Bring to a boil, reduce heat to medium low and cover the pan. Simmer for about 10 minutes, remove lid, and cook for another 5-6 minutes until the sauce thickens.
- Cook pasta according to package directions and when cooked, add to the rose harissa sauce. Toss to combine.
- Serve in shallow wide bowls, sprinkled with 3-4 sprigs parsley, roughly chopped and a dollop of sour cream.
