Famed for the gigantic, raspberry-dusted meringues that adorn his shop windows, Yotam Ottolenghi is a patisserie expert, and these deliriously fudgy cookies are no exception.
- 2 tbsp of olive oil
- 1 large onion, thinly sliced (220g/8oz)
- 3 tbsp rose harissa
- 400g/15oz cherry tomatoes, halved
- 55g/2oz pitted Kalamata olives, torn in half
- 20g/0.75oz baby capers
- 500g/18oz dried pappardelle pasta (or another wide, flat pasta)
- 15g/0.5oz parsley, roughly chopped
- 120g/4oz Greek-style yoghurt
- salt
- Put the oil into a large sauté pan, for which you have a lid, and place on a medium high heat. Once hot, add the onion and fry for 8 minutes, stirring every once in a while, until soft and caramelised.
- Add the rose harissa, tomatoes, olives, capers and ½ teaspoon of salt and continue to fry for 3-4 minutes, stirring frequently, until the tomatoes start to break down. Add 200ml/7fl.oz of water and stir through.
- Once boiling, reduce the heat to medium low, cover the pan and simmer for 10 minutes. Remove the lid of the sauce and continue to cook for 4-5 minutes, until the sauce is thick and rich. Stir in two-thirds of the parsley and set aside.
- Meanwhile, fill a large pot with plenty of salted water and place on a high heat. Once boiling, add the pappardelle and cook according to the packet instructions, until al dente. Drain well.
- Return the pasta to the pot along with the harissa sauce and 1/8 teaspoon of salt. Mix together well, then divide between four shallow bowls. Serve hot, with a spoonful of yoghurt and a final sprinkle of parsley.
Top Tips
Maintain that fudgy factor by ensuring you don’t overbake these cookies.
You can also freeze them for up to three months once you have rolled them into balls. Simply add one extra minute on to the baking time when you are ready to use them.
