Green Tikka Courgette & Pea Fusili Pasta Salad
Feeds: 4
20 minutes
Rigatoni
One Pan Harissa & Olive Tomato Rigatoni
Everything goes into one deep pan, rigatoni included, and cooks down into its own sauce in fifteen minutes. Rose harissa and 800g of cherry tomatoes do most of the work.
Camilla Gobourn
Feeds: 4
15 minutes
Ingredients
- 300g dried rigatoni
-
1 red onion, finely sliced
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3 garlic cloves, finely sliced
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800g cherry tomatoes, halved
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1 handful fresh basil, roughly torn
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2 tbsp tomato paste
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2 tbsp rose harissa paste
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1 tsp dried oregano
-
400ml boiling water
-
120ml double cream
-
100g pitted Kalamata olives
-
2 tbsp olive oil
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Salt and black pepper
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30g parmesan, finely grated
Rigatoni
From: £4.95
Method
1
Add the onion, garlic, cherry tomatoes, tomato paste, harissa paste, rigatoni, boiling water, double cream, olives and a handful of basil to a deep frying pan. Season with a generous pinch of salt and pepper and drizzle with olive oil.
2
Bring to the boil over a medium-high heat, then reduce to a simmer and cook for 10 minutes, until the pasta is tender and the tomatoes have fully softened. As it cooks, use the back of a spoon to press and burst the tomatoes so they release their juices and create a sauce. Continue cooking until the liquid reduces into a glossy, lightly creamy consistency, adding a small splash more water if needed towards the end.
3
Remove from the heat and stir through the parmesan and basil, allowing it to melt into the sauce. Finish with a drizzle of olive oil and extra black pepper before serving.
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