Ingredients
1 red onion, finely sliced
3 garlic cloves, finely sliced
800g cherry tomatoes, halved
1 handful fresh basil, roughly torn
2 tbsp tomato paste
2 tbsp rose harissa paste
1 tsp dried oregano
300g dried rigatoni
400ml boiling water
120ml double cream
100g pitted Kalamata olives
2 tbsp olive oil
Salt and black pepper
30g parmesan, finely grated
Method
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.
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.
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.
