Hey you! 😊
Once or twice a year I like to make a kitchen cupboard inventory. You cannot imagine the times I muttered to myself, "what was I thinking??" Haha.
I like trying new recipes - buying and discovering ingredients from all over the world. But sometimes I am left with ingredients that I don't know what to do with. This is the example of my tube of Tunisian Harissa.
I use Harissa when I make Couscous, but honestly that happens maybe less than 5 times a year. So each year, I am always left with an unfinished Harissa tube sitting pretty in my kitchen cupboard.
I figured that there was probably another way I could use it in the kitchen. Why not in a pasta sauce, I thought?
This is a really easy recipe to make. And the end result? A deliciously spicy pasta dish! In hindsight, I could have added a handful of Spinach to the dish. Yummmmy. And for people who don't eat prawns - well, you could easily replace with chicken or turkey breast. Salmon is also a good alternative.
Harissa Prawn Pasta
250g pasta of choice, cooked and drained
150g cherry tomatoes, halved
150g prawns, raw and shelled
2 garlic cloves, finely chopped
Fresh parsley leaves, chopped
1 tbsp harissa paste
Heat some olive oil in a pan on medium heat. Add the garlic and cook until fragrant.
Add the cherry tomatoes and cook until they begin to blister.
Add the prawns and stir. Cook for 3-5 minutes or until they begin to turn pink.
Add the harissa paste and stir well.
Season with salt and black pepper.
Add half of the chopped parsley leaves. Save the other half for later.
Lastly, add the cooked pasta to the pan. Stir well so that the pasta is evenly-coated.
Serve to plates and sprinkle with parsley leaves.