4
Easy
10 minutes
15 minutes
1. Cook the pasta in plenty of salted boiling water until al dente. Drain, reserving ⅓ cup pasta water.
2. While the pasta cooks, marinate the tomatoes and the capers in olive oil and the reserved brine. Season with salt and pepper to taste.
3. In a large pan, heat the Ottolenghi Kalamata Olive & Harissa Sauce. Add the drained pasta to the sauce with the reserved water. Simmer for 5 minutes.
4. Serve warm, topped with the marinated tomato, capers, torn buffalo mozzarella and a pinch of basil salt.
Cook's note: This makes an excellent lazy dinner, but also works well served cold as a pasta salad the next day.
To make basil salt, wash and thoroughly dry 1 cup of fresh basil leaves, then blitz them in a food processor with ½ cup coarse sea salt until finely chopped and well combined. Spread the mixture out on a baking tray and let it air-dry for a few hours or dry in a 80–90°C oven for about 15 minutes, stirring occasionally. Once completely dry and cool, transfer to a jar and store in a cool, dry place.
Photography: Jan Ras
Videography: Romy Wilson
Recipes and production: Abigail Donnelly
Food assistants: Bianca Jones and Bianca Strydom
Whether you’re looking to reinvent midweek dinners or add a new twist to a go-to recipe, Ottolenghi’s sauce and pesto range makes it effortless. Find them now at Woolworths and make bold, beautiful meals without the extra prep. From punchy harissas to deeply savoury pestos, this is flavour made simple.
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