Description
This flavourful and spicy harissa pasta topped with burrata will be your new favourite weeknight pasta recipe.
Ingredients
Units
Scale
- 1/3 cup sliced almonds
- 10 oz mafaldine pasta
- 1 1/2 tbsps extra virgin olive oil
- 1 shallot, finely chopped
- 3 cloves garlic, thinly sliced
- 1/2 tsp whole cumin seeds, lightly crushed
- 1/3 cup tomato paste (about 1/2 standard tube)
- 1-2 tbsps harissa paste (depending on spice preference)
- 1/2 to 3/4 tsp kosher salt (to taste)
- 1/2 cup sun dried tomatoes, chopped or sliced
- 1/2 to 3/4 cup reserved pasta water, as needed
- 3 tbsps butter
- burrata, for topping
- fresh basil, for topping
- ground black pepper, for topping
Instructions
- In a small pan, toast the almonds with a small drizzle of olive oil until lightly toasted and fragrant. Set aside.
- Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente, the pasta will cook a little more in the sauce, so don’t overcook it.
- Meanwhile, heat a dutch oven over medium-low heat and drizzle in the olive oil. Once hot, add the shallot and cook for two minutes. Then add the garlic and cook for one minute, until fragrant. Add the cumin seeds and stir until fragrant, about one minute.
- Add in the tomato paste, harissa, salt and sun dried tomatoes. Stir until everything is softened and the tomato paste is deep red, about two minutes.
- At this point the pasta should be done. Add the pasta along with the reserved pasta water (starting with 1/2 cup) and toss very well with tongs to combine. Add in the butter and toss until everything is glossy. Remove from the heat.
- Divide onto plates and top with burrata, basil and season with flaky salt/kosher salt and fresh pepper. Enjoy!
