Spicy tomato pasta
This takes max 1 minutes, and is made spicy with harissa paste, which is genuinely one of my favourite ingredients on the planet. I add it to everything - roast veg, marinades, dressings, sauces, EVERYTHING.
Get my favourite one here.
P.S. You can eat this cold too - it’s so so so good the day after.
Recipe, serves 2;
2 servings giant pasta shells
120g cream cheese
1/2 lemon, juiced
2 tbsp harissa paste (mine was apricot)
2 tbsp tahini
2 tbsp balsamic
1/2 tsp ground cumin
60ml ish milk
Salt and pepper
5g chopped parsley
Pasta water
Method
In a large frying or saucepan, add all your sauce ingredients, whisking it well to get rid of the lumps in the cream cheese, then turn the heat to medium - medium low.
Mix/ whisk well until you have a smooth paste, then slowly add milk drop by drop until you have a smooth sauce.
Boil your pasta in well salted water until al dente (mine took about 12 minutes).
Drain your pasta, reserving about 1/4 cup worth of pasta water.
Add your pasta to your sauce, then add some of your pasta water. Turn to high heat and allow the sauce to reduce slightly.
Add to a large serving plate, top with chopped parsley and serve.
Notes + Variations:
You can change the pasta shape up as you like, but whatever you do - keep any leftover for the day after - it’s actually amazing cold.
