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Harissa Pasta

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: North African
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Dried Spaghetti bronze-cut preferred
  • 3 tbsp Extra Virgin Olive Oil
  • 4 cloves Garlic minced
  • 3 tbsp Harissa Paste
  • 1/2 cup Reserved Starchy Pasta Water
  • 1/2 cup Freshly Grated Parmigiano-Reggiano
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 tbsp Lemon Juice
  • 2 tbsp Fresh Flat-Leaf Parsley chopped

Equipment

  • Large pot
  • 12-inch skillet
  • Tongs
  • Microplane grater

Method
 

  1. Bring a large pot of water to a rolling boil and salt generously.
  2. Add spaghetti and cook until al dente. Reserve 1 cup pasta water, then drain.
  3. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant and lightly golden.
  4. Stir in harissa paste and cook for 30 seconds until the oil turns bright red and aromatic.
  5. Add 1/2 cup reserved pasta water and simmer briefly to emulsify the sauce.
  6. Add drained spaghetti directly to the skillet and toss vigorously until coated.
  7. Off the heat, stir in Parmigiano-Reggiano, salt, black pepper, and lemon juice. Toss to combine.
  8. Finish with chopped parsley and serve immediately.

Notes

Toast the garlic gently. Too high heat will make the sauce bitter and overpower the harissa.