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.
