Pasta
Spicy Pasta (Makarouna)
- Preparation time
- 25 min
- Servings
- 4 servings
Ingredients
- Pasta — to buy400 g
- Harissa — to buy1 tbsp
- Tomato paste — to buy2 tbsp
- Garlic — to buy3 cloves
- Egg — to buy4
- Tuna — to buy1 can (optional)
- Olive oil — to buy3 tbsp
- Cumin — to buy1 tsp
- Parsley — to buy1 handful
- Salt — to buy1 pinch
Preparation
Cook the pasta in a large pot of salted boiling water, following the package timing, until al dente. Reserve a little cooking water before draining.
Meanwhile, hard-boil the eggs: 9 minutes in boiling water from a simmer, then cool and peel them.
In a large pan, heat the olive oil, and cook the crushed garlic for 1 minute without letting it burn.
Add the tomato paste and harissa, and cook for 1-2 minutes over low heat to bring out the flavors.
Thin with a little of the reserved pasta water, add the cumin, season with salt, and simmer for 3 minutes to get a smooth, glossy sauce.
Add the drained pasta to the sauce and mix well so it's all coated, adding a little more cooking water if the sauce is too thick.
Flake the drained tuna over the top if using, and mix gently so it doesn't break up too much.
Plate the pasta, halve the hard-boiled eggs and place them on top, sprinkle with chopped parsley and serve immediately.