Mafaldine
with Olive Tapenade & Harissa Marinara
Harissa is a hot red chile pepper paste often used in northwestern Africa, including Algeria, Libya, Mauritania, Morocco, and Tunisia. We pair this fiery paste with salty olive tapenade and juicy tomatoes for an easy marinara sauce with complex flavor.
INGREDIENTS
- 1 yellow onion, peeled and diced
- 13.76 oz crushed tomatoes
- 2 tbsp tomato powder
- 2 tbsp harissa paste
- 4 oz roasted red peppers
- 1/4 cup olive tapenade
- 2 tbsp capers
- 6 oz mafaldine pasta
- 2 cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
- 1 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Bring large pot of salted water to a boil for pasta. Heat 1 tbsp olive oil in medium saucepan over medium-low heat. Add onion and cook until brown and slightly crispy, 4 to 6 minutes. Add crushed tomatoes, tomato powder, harissa, roasted red peppers, ½ cup water, and a pinch of salt and pepper. Stir in tapenade and capers. Cover and simmer until slightly thickened, 4 to 5 minutes. (4-serving meal: use 2 tbsp olive oil, 1 cup water)
Add pasta to boiling water and cook until al dente, 8 to 10 minutes. Drain pasta, add to pot with sauce, and stir to coat. Divide mafaldine with olive tapenade and harissa marinara between shallow bowls and dollop with yogurt. Enjoy!
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