My favorite pasta sauce of the moment. So simple, made better by fresh tomatoes and my favorite kitchen staple—harissa. We’ve all had our share of pasta nights these last few months, and it’s admittedly getting boring. Try switching things up with this adapted recipe from Ottolenghi.
14 Oz cherry tomatoes
3 tablespoons of Harissa (depending on spice level)
1 medium onion, thinly sliced
2 tablespoons Capers
1/2 cup Kalamata olives
1 tablespoon Rose petals (lightly ground in mortar and pestle, or rubbed between your hands).
In a bit of olive oil sauté the onions for about 9 minutes until they soften and caramelized. Throw in the remaining ingredients and cook down until the tomatoes break down, about 4 minutes. Add in about 3/4 cup of water, stir, once it starts to boil, cover the temperature and simmer for 10 minutes. Season to taste. Sauce is done once it starts to thicken.
Throw in your favorite pasta, and garnish with parsley.