Mafaldine
with Olive Tapenade & Harrisa Marinara
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)
Get Recipes Delivered
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*
- Salt*
- Pepper*
Nutrition (per serving)
Get Recipes Delivered
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 and slightly crispy, 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. (4-servings: use 2 tbsp olive oil, 1 cup water)
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!
SIMILAR RECIPES
Aleppo Lemon Butter Mafaldine with Eggplant & Garlicky Breadcrumbs
Chipotle Sweet Potatoes & Lentils with Citrus-Pecan Salad
Vibrant Veggie Burgers with Curry Mayo & Fries
Cumin Spiced Broccolini Ciabatte with Sweet Potato Chips & Harissa Mayo
Mafaldine Alfredo with Garlicky Broccolini & Buttery Hazelnuts
