Ottolenghi's pappardelle with rose harissa, black olives & capers
Hot sauces
Armenian cuisine
Pappare means "to gobble up," in Italian, which is the destiny of this dish (particularly in Tara's house, where her husband, Chris, makes it most Sunday nights). I like it spicy, but the quantity of harissa can easily be reduced. Make the sauce 3 days ahead if you like and keep in the fridge until needed. <br /> <br /><em>Reprinted from</em> Simple<em>, © Yotam Ottolenghi with Tara Wigley and Esme Howarth, with permission from Ten Speed Press, 2018.</em>
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