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One Pot Harissa Caprese Pasta

We’ve taken our favorite summer salad and turned it into a yummy one-pot pasta that pleases everyone at the table. The warm spices in our harissa add a unique flavor to the dish that everyone will be asking about.

Chef Tip:No need to pre-cook the pasta in a separate pot, everything cooks together in the skillet!

Ingredients

  • 2 shallots or 1 small onion, diced

  • 3 cloves of minced garlic

  • Olive oil

  • 3 cups of cherry or grape tomatoes, halved

  • 2 1/2 cups of chicken broth or water

  • 8 oz of dried penne rigate or other pasta of choice

  • A handful of torn basil, plus more for garnish

  • 1 teaspoon of red pepper flakes (optional)

  • Haven’s Kitchen Zippy Chili Harissa

  • 1 round of fresh mozzarella cheese

Steps

STEP 1

In a 10 inch pan or skillet, add 2 tbsp olive oil and heat on medium-high

STEP 2

Add the shallots/onion and garlic and cook for a couple minutes, or until soft

STEP 3

Add the tomatoes and cook for 5 minutes, stirring and breaking them up a bit with a wooden spoon

STEP 4

Add salt and pepper, and a heavy pinch of the red pepper flakes (add more at the end if you want it spicier)

STEP 5

Stir in the broth, and then add the pasta and a handful of torn basil. Do your best to submerge the pasta in the liquid, gently pushing the ends down until everything is covered

STEP 6

Reduce heat to low and cook for about 12 minutes, or until the pasta is cooked to your liking. Squeeze ¼ pouch of Zippy Chili Harissa into the pasta. Use tongs to gently toss the pasta in the sauce for the last minute or two of cooking

STEP 7

Add the mozzarella on top and some more fresh basil. Enjoy warm or at room temperature

This recipe is also great with our Red Pepper Romesco and Herby Chemichurri sauce.

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