Spicy harissa, sun-dried tomato, pepper and feta cheese pasta is a fantastically simple recipe loaded with bold flavours that tastes superb.
It's also a quick vegetarian dinner, taking just 10 minutes to prepare and 20 minutes to cook!
Spicy Rose Harissa Penne
I love pairing pasta with flavours or ingredients that are not typically thought of as "Italian".
Dishes like Japanese spaghetti napolitan, British-influenced chicken, sage and onion pasta and Hungarian krumplis tészta.
This spicy rose harissa pasta with sun-dried tomatoes, peppers, and feta cheese definitely has a bit of a "fusion food" vibe. It pairs Tunisian harissa paste with Greek feta cheese and very Italian sun-dried peppers and tomatoes.
Despite the ingredients coming from varied places, the flavours work harmoniously together.
Using the starchy pasta cooking liquid to finish the sauce results in a wonderfully rich "ragu" loaded with flavour.
And it all comes together in around 30 minutes using ingredients that have a long shelf life.
Frequently Asked Questions
What is the difference between Rose Harissa and Harissa?
Rose harissa, as the name suggests, contains rose petals. As a result, it has a lovely floral tone that sits along with spicy pepper and caraway flavours.
I use the Belazu brand in most of my recipes.
Can I use regular harissa?
Yes, this recipe works perfectly well with plain old harissa paste. I have tested it using Le Phare du Cap Bon as well as Belazu rose harissa.
Can I use a different type of pasta?
Yes, I think that this recipe works perfectly with penne or rigatoni, but it works with pretty much any type of pasta.
Everything from spaghetti to tagliatelle and orecchiette to fusilli would work well.
Can I make this in advance?
Yes, you can make this recipe in advance and store it in the fridge for up to 5 days. It even tastes great cold or at room temperature.
However, I think that it would be better to make the sauce or ragu in advance and refrigerate it without the parsley and feta. Adding the final two ingredients when you cook the pasta.
Serving Suggestions
Pasta dishes are some of my favourites, one-bowl TV dinners, and this rose harissa penne dish is no different.
As a result, I try to ensure that my side dishes are really low maintenance.
I typically opt for some slices of garlic baguette or slice up some ciabatta and cook it in garlic butter.
However, I also have a major food crush on this soft potato focaccia recipe, and I usually defrost some from the freezer and pair it with many pasta dishes.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 20cm or 8" saucepan.
- 25cm or 10" frying pan (with a lid).
- Chopping board.
- Kitchen knife.
- Stirring and serving spoons.
- A combination of weighing scales, measuring cups and spoons.
- Sieve or colander.
Harissa, Sun-Dried Tomato, Pepper and Feta Cheese Pasta Recipe
Ingredients
- 200 g Dried Pasta, 7oz (I use penne)
- 1 Small Shallot 35g
- 3 Garlic Cloves
- 100 g Cherry Tomatoes ½ Cup
- 100 g Sun-Dried Peppers in Olive Oil ½ Cup
- 50 g Sun-Dried Tomatoes in Olive Oil ¼ Cup
- 2 tablespoon Rose Harissa
- 75 g Feta Cheese ¾ Cup
- 20 g Parsley ½ Cup
- 2 tablespoon Olive Oil A mix of the oil from the peppers and tomatoes is best
- ¼ teaspoon Salt Plus extra to cook the pasta
Instructions
- Bring a 20cm or 8" saucepan of well-salted water to a boil (I use 1½-2 teaspoons of salt in a pan this size).
- Cut the shallots in half lengthways, peel them and dice the shallot as finely as you can.
- Bash the garlic cloves with the side of a knife, peel them, then dice them as finely as you can.
- Cut the cherry tomatoes in half.
- Finely chop the sun-dried peppers.
- Finely chop the sun-dried tomatoes.
- Heat a 25cm or 10" frying pan over a medium-high heat and add the olive oil. When the oil is hot, add the cherry tomatoes, cut side down and sear for 1-2 minutes.
- Add the diced shallot and garlic, then stir for 1-2 minutes.
- Throw in the sun-dried peppers, sun-dried tomatoes, harissa paste, and salt, stir, and reduce the heat to low. Cover with a lid and gently cook until the pasta is cooked.
- Cook the pasta in the boiling water until it is al dente.
- Whilst the pasta is cooking, crumble the feta cheese and chop the fresh parsley.
- Drain the pasta, reserving around 75ml (⅓ Cup) of the cooking water. Add the pasta to the sauce, stir, adding as much of the cooking water as needed.
- Add most of the feta and parsley, reserving a little for garnish, then stir to combine, and serve.
George
Tuesday 15th of February 2022
Hi Brian, nice recipe! however, you neglect to mention when the brown sugar goes in.
Brian Jones
Thursday 17th of February 2022
Cheers George, I have no idea how I missed that, it goes in with the harissa paste after the shallots have softened. I have updated the recipe.
Thanks for letting me know :)