Fabulous in five: Harissa pepper pasta

This pasta is best with spicy rose harissa, although any pesto made from sun-dried tomatoes would work well as a foundation.


2 red peppers, with core and seeds removed, thinly cut lengthways

2 banana shallots, peeled.

200g casarecce pasta

100g Rose Harissa or any other red pesto

To serve, freshly grated parmesan


Extra virgin olive oil, black pepper and sea salt

  • Boil a large pot of water. In a large, nonstick skillet heat a few tablespoons oil. Add the shallots and peppers to the pan and cook for about 7-8 minutes. Season the dish with salt and pepper.
  • Cover the pan with 3 tablespoons water and let it cook for 3 minutes. The base should be still liquidy; add one tablespoon of pasta-cooking oil before draining.
  • While the pasta boils, add it to a saucepan with boiling water. Give the pasta a stir and let it cook for about 5 minutes. Use a colander to drain the pasta. Add it to the peppers and sprinkle with pesto or rose harissa. Toss everything together. Sprinkle with fresh grated Parmesan.