Harissa Pasta is fiery, aromatic and deeply comforting all at once. The moment garlic hits hot olive oil and the smoky, spicy harissa paste wakes up, your kitchen transforms into a warm, exotic haven. This pasta packs heat without overwhelming the palate, coating each strand with a rich, slightly smoky sauce. It’s perfect for weeknight dinners that need a kick or for when you want a simple pasta that feels elevated and full of personality.
Harissa Pasta
Harissa Pasta is a spicy, oil-based pasta with a smoky North African chili paste. The sauce clings to spaghetti in a glossy, lightly thickened coat, balancing heat and savory flavor perfectly.
Ingredients
Equipment
Method
- Bring a large pot of water to a rolling boil and salt generously.
- Add spaghetti and cook until al dente. Reserve 1 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant and lightly golden.
- Stir in harissa paste and cook for 30 seconds until the oil turns bright red and aromatic.
- Add 1/2 cup reserved pasta water and simmer briefly to emulsify the sauce.
- Add drained spaghetti directly to the skillet and toss vigorously until coated.
- Off the heat, stir in Parmigiano-Reggiano, salt, black pepper, and lemon juice. Toss to combine.
- Finish with chopped parsley and serve immediately.
Notes
Toast the garlic gently. Too high heat will make the sauce bitter and overpower the harissa.
