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Papardelle with Rose Harissa Black Olive & Capers
Ingredients
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced (220g)
  • 3 tbsp ROSE HARISSA (or 50% more or less, depending on variety: see p.301) (45g)
  • 400g cherry tomatoes, halved
  • 55g pitted Kalamata olives, torn in half
  • 20g baby capers
  • 500g dried pappardelle pasta (or another wide, flat pasta)
  • 15g parsley, roughly chopped
  • 120g Greek-style yoghurt
  • salt
Steps
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