Description
This Creamy Tomato and Harissa Pasta features perfectly cooked pasta tossed in a rich, spicy tomato sauce infused with harissa paste and finished with luscious heavy cream. The dish is vibrant with flavors from sautéed onions, garlic, and a fresh basil garnish, making it a delightful and comforting meal that’s easy to prepare in under an hour.
Ingredients
Scale
Pasta
- 300 grams Pasta (penne or spaghetti; choose whole wheat or gluten-free if desired)
Sauce
- 2 tablespoons Olive Oil (extra virgin, for sautéing)
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 can Crushed Tomatoes (400 grams)
- 2 tablespoons Harissa Paste
- 200 ml Heavy Cream
- Salt (to taste)
- Pepper (freshly cracked, to taste)
Garnish
- 1 handful Fresh Basil (roughly chopped)
Instructions
- Cook the pasta: Start by boiling a large pot of salted water. Once it reaches a rolling boil, add the pasta and cook according to the package instructions until al dente. Stir occasionally to prevent sticking.
- Sauté onions: While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once the oil shimmers, add the finely chopped onion. Sauté for about 5 minutes or until the onion becomes translucent and fragrant.
- Add garlic: Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, taking care not to burn it. The garlic should become aromatic and slightly golden.
- Simmer tomatoes: Next, pour in the 400-gram can of crushed tomatoes. Stir well to combine with the onions and garlic. Allow the mixture to simmer for about 10 minutes, allowing the flavors to meld together.
- Incorporate harissa paste: After the tomatoes have simmered, add 2 tablespoons of harissa paste to the skillet. Stir until the harissa is fully incorporated into the sauce.
- Add heavy cream: Now, pour in 200 ml of heavy cream. Stir the sauce well to combine, and let it simmer for an additional 5 minutes to develop its creamy consistency.
- Drain pasta: Once the pasta is cooked to your liking, reserve a cup of pasta water, then drain the rest. Add the drained pasta directly into the skillet with the creamy tomato and harissa sauce.
- Toss pasta in sauce: Toss the pasta in the sauce until it is evenly coated. If the sauce is too thick, add small amounts of reserved pasta water until you reach your desired consistency.
- Season: Season the dish with salt and freshly cracked pepper to taste. Stir well to ensure the seasoning is evenly distributed throughout the pasta.
- Serve garnished: Finally, remove the skillet from heat. Serve the pasta hot, garnished with freshly chopped basil leaves.
Notes
- Use whole wheat or gluten-free pasta if you prefer a healthier or gluten-free option.
- Adjust the amount of harissa paste based on your preferred spice level.
- Reserve pasta water carefully, as it helps to loosen the sauce without diluting flavor.
- If you want a lighter version, substitute heavy cream with half-and-half or coconut cream for a dairy-free option.
- Fresh basil can be replaced with parsley or oregano if desired.
