Go Back
Print
Harissa Bruschetta Pasta, easy summer no cook sauce

Harissa Bruschetta Pasta

A fresh summery pasta dish with a no-cook 'sauce' made from a spicy bruschetta base.  Chopped tomatoes, onion, garlic, cheese and basil all come together to smother freshly cooked pasta.  Eat it warm from the oven (just to melt the cheese) or cold as a pasta salad!

Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 5-6 Roma tomatoes quartered middle pulp and seeds removed, finely diced
  • 3-4 garlic cloves finely minced or more dependant on your garlic tolerance!
  • 1/3 cup yellow or white onion finely diced
  • 2 tbsp chopped parsley
  • 2 tbsp olive oil plus more for the pasta
  • 2-3 tsp Entube Harissa paste to taste and heat tolerance
  • 1/2 tsp kosher salt and cracked black pepper
  • 1 lb shorter pasta like rigatoni or penne (a pasta with nooks and crannies is best for this 'sauce')
  • 1/3 cup freshly grated parmesan cheese or pecorino for topping
  • Freshly torn basil for garnish

Instructions

  1. Mix the tomatoes, garlic, onions and parsley in a bowl.
  2. In a separate bowl, mix the olive oil and harissa paste together. Toss into the veggies.
  3. Taste and season with salt and pepper. Let sit to let the flavours marry.
  4. Preheat the broiler on your oven, and raise a rack to the top third of the oven.
  5. Cook the pasta according to package directions.

  6. Drain the pasta and place into a baking dish or pie plate, tossed with a little olive oil.

  7. Spoon the bruschetta mixture over the pasta.
  8. Sprinkle the grated parmesan or peccorino over the bruschetta mixture and pasta.
  9. Place the baking dish onto a baking sheet.
  10. Place the baking sheet into the oven and broil for about 2-3 minutes, until the cheese has started to melt into a gooey topping.
  11. Garnish with fresh basil and serve.

Recipe Notes

Alternatively, you can toss the cooked pasta with the sauce and half of the cheese, evenly distributing both. Put into a bowl and sprinkle with remaining cheese and torn basil. Serve at room temperature or even cold. Brushcetta Pasta Salad!