Rose harissa pasta

Rose harissa makes for a lovely and unique addition to any tomato sauce. This recipe is a simplified riff on Ottolenghi’s ‘Pappardelle with Rose Harissa, Black olives and Capers.’ Feel free to use the pasta of your choice.

Harissa Pasta with black olives, parsley blossoms and a pink rose
Give your pasta a Middle-Eastern makeover with this delicious recipe.

Course Dinner
Cuisine Israeli
Servings 1


  • 56 g dry pasta boiled al dente in salted water
  • ½ cup tomato sauce
  • 1 teaspoon rose Harissa
  • a handful black olives
  • 1 Tablespoon capers optional
  • 1 Tablespoon fresh parsley
  • 1 Tablespoon yoghurt use sour cream or heavy cream if you prefer
  • salt and pepper to taste
  • Fresh rose petals to garnish
  • Parsley blossoms to garnish


  • Bring pasta to a boil in a pot of salted water. While pasta is cooking, heat up tomato sauce in a pan and add rose harissa, olives, capers, yogurt and parsley. Once warm, remove from heat and toss with strained pasta and a few tablespoons of pasta water. Garnish with rose petals and parsley blossoms.
Keyword vegetarian
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