Mafaldine Marinara
olive tapanade, harissa
Harissa is a hot red chile pepper paste often used in northwestern Africa, including Algeria, Libya, Mauritania, Morocco, and Tunisia. We pair this fiery paste with salty olive tapenade and juicy tomatoes for an easy marinara sauce with complex flavor.
Nutrition (per serving)
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INGREDIENTS
- 1 yellow onion, peeled and diced
- 13.76 oz crushed tomatoes
- 2 tbsp tomato powder
- 2 tbsp harissa paste
- 4 oz roasted red peppers
- 1/4 cup olive tapenade
- 2 tbsp capers
- 6 oz mafaldine pasta
- 2 oz cashew milk yogurt
- 1 tbsp olive oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Bring large pot of salted water to a boil for pasta. Heat 1 tbsp olive oil in medium saucepan over medium-low heat. Add onion and cook until browned, 4 to 6 minutes. Add crushed tomatoes, tomato powder, harissa, roasted red peppers, ½ cup water, and a pinch of salt and pepper. Stir in tapenade and capers. Cover and simmer until slightly thickened, 4 to 5 minutes.
Add pasta to boiling water and cook until al dente, 8 to 10 minutes. Drain pasta, add to pot with sauce, and stir to coat. Divide mafaldine with olive tapenade and harissa marinara between shallow bowls and dollop with yogurt. Enjoy!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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