Annie Bell’s harissa pepper pasta recipe

Spicy rose harissa is especially good in this pasta, but any sun-dried tomato pesto would make an excellent foundation.

harissa pepper pasta
Lizzie Mayson

SERVES 2

2 red peppers, core and seeds discarded, thinly sliced lengthways
2 banana shallots, peeled, halved and thinly sliced
200g casarecce pasta
100g rose harissa (or any red pesto)
Freshly grated parmesan, to serve

FROM THE STORECUPBOARD
Extra virgin olive oil, sea salt and black pepper

  1. Bring a large pan of water to the boil. Heat a couple of tablespoons of oil in a large nonstick frying pan over a medium heat and fry the peppers and shallots for 7-8 minutes until softened and starting to colour, seasoning them at the end.
  2. Add 3 tablespoons of water to the pan, cover and cook for about 3 minutes. (There should still be a little liquid in the base; if not, add a drop of the pasta-cooking water before draining it.)
  3. Meanwhile add the pasta to the pan of boiling water, give it a stir and cook until just tender. Drain the pasta using a colander, add it to the peppers, dot with the rose harissa or pesto and toss together. Serve scattered with freshly grated parmesan.

Food styling: Kitty Coles. Prop styling: Louie Waller