Harissa rose pappardelle with black olives


- Mix and knead all the ingredients in a food processor.
- Roll out the lasagne sheets (position 6).
- Cut the pappardelle with a knife.

- Put the olive oil in a large frying pan with a lid and place over a medium-high heat.
- Once the oil is hot, add the onion and fry for 8 minutes, stirring occasionally, until soft and caramelised.
- Add the rose harissa, tomatoes, olives, capers and ½ teaspoon salt. Continue frying for 3-4 minutes, stirring frequently, until the tomatoes start to break down.
- Add 200 ml of water and stir. Once boiling, reduce the heat to medium-low, cover the pan and simmer for 10 minutes.
- Then remove the lid and continue cooking for a further 4-5 minutes, until the sauce has thickened. Stir in 10 g of parsley and set aside.

Finishing and serving
- Bring a large pan of salted water to the boil. Add the pappardelle and cook, according to the packet instructions, until al dente. Drain the pasta.
- Return the pappardelle to the pan with the harissa sauce and 1/8 teaspoon salt. Mix well, then divide between four soup plates. Serve hot, with a dollop of yoghurt and a final pinch of parsley.