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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!


  • 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



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


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


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


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


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


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


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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