ONE-PAN PASTA WITH HARISSA BOLOGNESE
This Bolognese is made from start to finish in one roasting pan - including the pasta, which cooks directly in the sauce. It may seem counterintuitive to chop apart dried manicotti or cannelloni, but there is a method to the madness: It's nearly impossible to break the dried pasta in half exactly, so you end up with some shards, which become lovely and crisp, and some tubes, which hold the sauce very nicely. The kick and thick consistency of the Tunisian harissa brand Le Phare du Cap Bon is especially nice, but any kind will work - just note that the spice level and texture of the final dish will reflect the harissa you choose. Sprinkle this dish with additional cheese before serving, if you'd like.
Provided by Yotam Ottolenghi
Categories dinner, casseroles, pastas, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat oven to 475 degrees Fahrenheit/245 degrees Celsius. Add the first 7 ingredients to a large roasting pan (roasting tin) about 15 by 10 inches/38 by 23 centimeters in size, along with 3 tablespoons oil, 2/3rds Parmesan and Pecorino Romano, 1 3/4 teaspoons salt and plenty of pepper.
- Add the carrot, onion, tomatoes and garlic to a food processor and blitz until finely chopped. Add to the roasting pan and mix to combine. Transfer to the oven and bake until browned on top and sizzling, about 25 minutes. Reduce heat to 375 degrees Fahrenheit/190 degrees Celsius.
- Use a fork to break the meat apart thoroughly, stirring it into the liquid that has been produced. Pour the chicken stock and cream on top, then add the pasta. Stir the pasta into the sauce until thoroughly coated; you want to get all of the pasta wet so it doesn't burn. Push as much of the pasta under the surface of the sauce as possible (you won't be able to submerge it all).
- Bake until pasta is tender, about 25 minutes, stirring halfway through cooking.
- Remove from the oven, stir in the 1/4 cup parsley, sprinkle with the remaining Parmesan and Pecorino Romano and drizzle with the remaining oil. Bake until the top is crisp in parts and beginning to brown, about 8 minutes. Sprinkle over some additional parsley and let cool for 10 minutes, so the excess liquid soaks in, before serving.
Nutrition Facts : @context http, Calories 1043, UnsaturatedFat 37 grams, Carbohydrate 45 grams, Fat 71 grams, Fiber 4 grams, Protein 56 grams, SaturatedFat 28 grams, Sodium 1183 milligrams, Sugar 8 grams, TransFat 1 gram
HARISSA AND MISO SPAGHETTI
In this recipe, harissa and miso turn spaghetti into a comforting meal reminiscent of carbonara. Together, these two condiments bring sweetness, a touch of heat and just enough umami to call for a second serving. The bread crumbs are optional but they are totally recommended; they can be prepared in advance and kept for two days in a sealed container.
Provided by Nargisse Benkabbou
Categories dinner, quick, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare the pasta: Place a large pot of water over high heat, add the salt and bring to a boil. Cook the pasta according to the package instructions until it's almost al dente. Reserve 1 cup of cooking water and drain the pasta.
- While the pasta cooks, make the bread crumbs, if desired: Heat the olive oil in a medium frying pan over medium high, add the bread crumbs, parsley and salt, and stir to coat. Stir constantly until golden brown, 2 to 3 minutes. Transfer the bread crumbs to a small container and keep until ready to use.
- Transfer the miso paste, harissa and olive oil to a medium bowl. Add 3 tablespoons of the reserved pasta cooking water and whisk together until well combined and smooth. Add the eggs and whisk again until well combined.
- Transfer the drained pasta back to the pot over low heat. Add the harissa mixture and the grated Parmesan, and stir vigorously. (This is important to prevent the eggs from scrambling.) Add a couple tablespoons of the cooking water (or more if necessary) and continue stirring to obtain a creamy sauce that coats all the pasta, about 1 to 2 minutes. Immediately remove from the heat. Taste and season with salt if necessary. Serve right away, with bread crumbs, if using.
PRAWN & HARISSA SPAGHETTI
Try our spaghetti dinner for two, with king prawns and harissa dressing. It only takes 20 minutes to make and is healthy too - great for a midweek meal.
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Bring a pan of lightly salted water to the boil. Add the broccoli and boil for 1 min 30 secs, or until tender. Drain and set aside. Cook the pasta following pack instructions, then drain, reserving a ladleful of cooking water.
- Heat the oil in a large frying pan, add the garlic clove and fry over a low heat for 2 mins. Remove with a slotted spoon and discard, leaving the flavoured oil.
- Add the tomatoes to the pan and fry over a medium heat for 5 mins, or until beginning to soften and turn juicy. Stir through the prawns and cook for 2 mins, or until turning pink. Add the harissa and lemon zest, stirring to coat.
- Toss the cooked spaghetti and pasta water through the prawns and harissa. Stir through the broccoli, season to taste and serve.
Nutrition Facts : Calories 511 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium
FIVE-INGREDIENT CREAMY MISO PASTA
This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you'll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it's worth using if you have it on hand.
Provided by Alexa Weibel
Categories dinner, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
- Divide among shallow bowls and sprinkle with nori or furikake, if using.
HARISSA SPAGHETTINI RECIPE
Make and share this Harissa Spaghettini Recipe recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories One Dish Meal
Time 30m
Yield 4 bowls, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a big pot of water to a boil. In the meantime, place the cloves of garlic on a cutting board and sprinkle then with a big pinch of salt. Crush with the flat side of a knife. Now crush and chop, crush and chop until you have a garlic paste. Alternately, you can use a mortar and pestle. In a small bowl whisk together the garlic paste, harissa, and olive oil. Set aside.
- Generously salt the boiling water, add the pasta, and cook per package instructions. Just before the pasta is done add the kale to the pasta water, count to six, drain and set aside.
- Heat half of the harissa dressing in the now empty pasta pot Add the pasta and kale, black olives, pine nuts, and lemon zest. Stir over the heat for a minute or so, then turn everything out onto a platter and drizzle with the remaining harissa olive oil.
Nutrition Facts : Calories 470.5, Fat 27.8, SaturatedFat 3.1, Sodium 285.1, Carbohydrate 47.1, Fiber 3.4, Sugar 2.2, Protein 10.5
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