15-Minute Meal - Quick and easy recipe
Pasta coated in delicious harissa with crumbled feta and tomatoes. What's not to like?
Rose harissa is fragrant and less hot than the fiery traditional Tunisian harissa paste, so this isn't as spicy as you might think.
I came up with this idea after making Jamie Oliver's Tunisian Prawn Spaghetti, which, by the way, was truly delicious 😋 and well worth giving a go.
You can buy rose harissa paste in any good supermarket or on Amazon.
My recipe can easily be adapted to your taste by adding or swapping a few ingredients:
- Swap the parsley for a few torn basil leaves.
- Swap use sun-dried tomatoes (rehydrated by soaking in warm water for 10 minutes or so) or use the ones in oil in a jar.
- Swap the feta for those little mozzarella pearls (tiny balls), you might need to add a little salt since it isn't as salty as feta..
- Add a few sliced chargrilled peppers from a jar (in oil), not brine!
- Add thinly sliced chicken fillet - cooked just before adding the tomatoes (step 2 in the recipe card below)
- Add prawns (shrimp) again, added at step 2 in the recipe card.
- Add a pinch of chilli flakes for more heat.
Recipe Top Tips
Be sure to use vegetarian feta cheese if serving vegetarians.
Since the pasta is going to take 10 minutes to cook, boil a kettle to heat the water to speed things up.
Don't use fresh pasta because it cooks too quickly, and it will end up mushy.
Ingredients to serve 2
- 180g dried pasta - I used casarecce, but you can use spaghetti or any other pasta
- 1 tablespoon olive oil
- 12 baby tomatoes
- 2 heaped tablespoons rose harissa paste
- 80g feta - crumbled
- a small handful of flat leaf parsley - leaves only and chopped
How to make it
Cook the pasta as per the packet instructions - keep back a cup of the starchy pasta water before draining.
While the pasta is cooking, heat the oil in a frying pan. Add the tomatoes and cook over a gentle heat for a couple of minutes.
Stir in the harissa paste and use a spoon to press down on the tomatoes to slightly squash them.
Add the cooked pasta and a little of the starchy pasta water.
Cook for a few minutes, so everything is nice and hot, and add a little more water if your sauce needs it.
Serve with the feta crumbled on top and sprinkle over the parsley.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Harissa Pasta with Feta and Tomatoes
Quick and easy dinner - on the table in just 15 minutes!
Ingredients
- 180g dried pasta - I used casarecce, but you can use spaghetti or any other pasta
- 1 tablespoon olive oil
- 12 baby tomatoes - sliced around the middle but not all the way through - they'll cook quicker and look better in your finished dish
- 2 heaped tablespoons rose harissa paste
- 80g feta - crumbled
- a small handful of flat leaf parsley - leaves only and chopped
Instructions
- Bring a large saucepan of salted water to a boil. Cook the pasta to your liking as per the packet instructions. Keep back a small cupful of the starchy pasta water and drain well.
- While the pasta is cooking, heat the oil in a frying pan. Add the tomatoes and cook over a gentle heat for a couple of minutes.
- Stir in the harissa paste and use a spoon to press down on the tomatoes to slightly squash them.
- Add the cooked pasta and a little of the starchy water. Cook for a few minutes so everything is nice and hot; you can add a little more of the reserved pasta water if you need to.
- Serve with the feta crumbled on top and sprinkle over the parsley.
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Jan