Pasta Tunisiano

2017-02-09
  • Yield : 6 servings
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Gnocchi With Wild Mushroom Ragu

  • Pasta Dough

  • Pasta with Swiss Chard

  • Spinach and Pasta Pie

  • Cacio e Pepe e Zucca

Ingredients

  • Salt
  • 1 pound rigatoni
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon chopped garlic
  • 1/4 cup harissa
  • 1/2 cup tomato sauce
  • 1/4 pound fresh mozzarella, chopped
  • 2 tablespoons grated Parmesan
  • 6 fresh basil leaves, torn

Method

Step 1

Bring a large pot of heavily salted water to a boil. It should taste like sea water! Cook the pasta until al dente, 8 to 10 minutes.

Step 2

Meanwhile, heat a large saute pan over medium heat. Add the olive oil and garlic. Sweat in the pan for 2 to 3 minutes. Add the harissa and cook for 2 more minutes. Add the tomato sauce and cook an 2 additional minutes. Remove the pasta from the pot and add to the saute pan. Add the mozzarella, Parmesan and basil and toss well. Taste for seasoning and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *