Harissa Pasta with Cherry Tomatoes
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Fiery, punchy, and full of bold flavors, this Harissa Pasta with Cherry Tomatoes is a quick weeknight dinner that’s ready in 30 minutes and incredibly satisfying! It features ground chicken, bold seasonings, fresh spinach and basil in a burst cherry tomato sauce with spicy and smoky harissa!
About This Recipe
Fiery and full of punchy flavors, this Harissa Pasta with Cherry Tomatoes is a quick dinner that’s perfect for weeknights!
This dish features lean ground chicken, burst cherry tomatoes, spicy harissa, bold seasonings, al-dente rigatoni pasta, fresh spinach, basil, savory Parmigiano Reggiano cheese, and bright lemon juice to finish!
It’s quick, flavorful, incredibly satisfying and a weeknight dinner you’ll keep coming back to!
Why You’ll Love It
- Quick and easy. All you need is 30 minutes!
- High protein. 46 grams per serving!
- Customizable. Use your favorite protein and fresh herbs.
- Delicious spicy harissa and tomato flavors! It’s spicy, a little sweet, savory with a hint of tang, and SO TASTY!
Table of contents
Ingredient Notes and Substitutes
- Aromatics: Small Asian red shallots (or regular shallot/eschalot), fresh garlic and red chilies. I used Thai Bird’s Eye red chilies but any hot red chili variety will work. Use less or omit the chilies for a milder dish.
- Extra Virgin Olive Oil: Or use regular olive oil or your preferred cooking oil.
- Lean Ground Chicken: I used homemade minced chicken breast which I make in my food processor. Store-bought ground chicken is perfectly fine to use and convenient if easily available to you!
- Harissa. A spicy and smoky Tunisian chili pepper paste. It’s made with roasted red peppers, dried chilies, and sometimes other spices and herbs. It is typically available in squeezable tubes, cans, and small jars. I recommend DEA or Le Phare Cap Du Bon harissa because they have the most authentic flavor. Note that they are also spicier than most other brands. Some other harissa pastes may have added tomato powder or tomato paste, making them sweeter. Find harissa in Middle Eastern/Mediterranean grocery stores, the Middle Eastern or international aisle of a well-stocked supermarket, or order it online.
- Veggies & Fresh Herbs: Baby spinach, fresh cherry tomatoes, and fresh basil for a sweet herby flavor. Baby spinach adds nutrients and a slight bitter flavor. Substitute with baby kale or arugula for a slightly peppery flavor. Cherry tomatoes offer sweetness and will create our tomato sauce as they burst in the pan while cooking. Fresh parsley or oregano would work beautifully with the tomato harissa sauce if you prefer to use them instead of basil.
- Pasta: I used rigatoni but any short-cut pasta shape is fine. Penne, cavatappi, medium shells (conchiglie), tortiglioni and fusilli are some great options.
- Seasonings & Spices: Fine sea salt, black pepper, Italian seasoning (can substitute with Herbs de Provence), hot smoked paprika (or use sweet paprika), crushed red pepper chili flakes and ground cayenne to spice things up further! Adjust chili flakes and cayenne to taste or leave them out for a milder flavor.
- Parmigiano Reggiano Cheese (or Parmesan cheese): Adds savory, nutty and complex notes. Freshly grated is best in terms of flavor and its ability to melt evenly but you can use pre-grated parmesan in a pinch.
- Lemon: Freshly squeezed please! It’ll add a hint of acidity and brightness at the end!
Harissa Pasta with Cherry Tomatoes
Fiery, punchy, and full of bold flavors, this Harissa Pasta with Cherry Tomatoes is a quick weeknight dinner that’s ready in 30 minutes and incredibly satisfying! It features ground chicken, bold seasonings, fresh spinach and basil in a burst cherry tomato sauce with spicy and smoky harissa!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Pasta
- Method: Sauté
- Cuisine: Italian
Ingredients
Chicken:
- ½ teaspoon Extra Virgin Olive Oil (or your preferred cooking oil)
- 8 ounces / 227 grams Lean Ground Chicken (I used homemade minced chicken breast)
- ¼ teaspoon Fine Sea Salt, to taste
- ¼ teaspoon freshly cracked Black Pepper, to taste
Harissa Pasta with Cherry Tomatoes:
- 1 small / 20-25 grams Asian Red Shallot (substitute regular shallot/eschalot) – finely chopped
- 3–4 cloves / 15 grams Garlic – thinly sliced
- 1–5 pieces / 3-15 grams fresh Red Chilies, to taste (optional – I used Thai Bird’s Eye red chilies but any variety if fine, omit for milder dish, note 1*) – finely chopped
- ½ cup / 10 grams fresh Basil – thinly sliced
- 14 ounces / 400 grams fresh Cherry Tomatoes (or use a 14-ounce/400 gram can of canned cherry tomatoes)
- 2 cup / 66 grams Baby Spinach – washed if not already
- ¼ cup / 20 grams freshly grated Parmigiano Reggiano Cheese (or Parmesan cheese)
- 5.7 ounces / 162 grams uncooked Rigatoni Pasta (or any other short-cut pasta shape)
- 1.5 tablespoons / 23 grams Harissa Paste, to taste (note 2)
- penne, tortiglioni, fusilli, cavatappi, etc.)
- 1 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Fine Sea Salt, to taste
- ½ teaspoon freshly cracked Black Pepper, to taste
- 1 teaspoon Italian Seasoning
- ¼ teaspoon Smoked Paprika (hot or sweet, I used hot)
- ½ – ¾ teaspoon Crushed Red Pepper Flakes, to taste (note 3*)
- ⅛ teaspoon ground Cayenne, to taste (note 3*)
- 1 tablespoon freshly squeezed Lemon Juice
Instructions
Prep:
- Prepare the ingredients: Chop/slice the Asian red shallots, garlic, red chilies (if using), and basil as indicated in the ‘ingredients’ section). Rinse and pat-dry the cherry tomatoes and wash/dry the baby spinach if it hasn’t already been pre-washed. Use a block grater to grate the Parmigiano Reggiano cheese and set aside.
Harissa Pasta with Cherry Tomatoes:
- Cook the pasta: Cook the rigatoni pasta al-dente in a large pot of boiling salted water according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
- Cook the ground chicken: Heat 1 teaspoon of extra virgin olive oil in a medium-sized deep sauté pan or deep edged skillet over medium-high heat. Add the ground chicken and season with ¼ teaspoon each of sea salt and black pepper (or to taste). Cook for 1-2 minutes, breaking up the clumps with your spatula, until just cooked. Transfer to a clean bowl and set aside.
- Sauté the aromatics: Heat the remaining tablespoon of extra virgin olive oil in the same pan over medium-high heat. Add the shallots and garlic and sauté for a minute until just starting to soften. Then add the fresh red chilies and sauté for another 30 seconds until fragrant.
- Add the cherry tomatoes: Add the cherry tomatoes and pierce the skin of each piece with a knife. Mix them around to help them soften. After a minute or so, use the back of your spatula to gently press down on them to force them to burst and release their juices.
- Stir in the harissa and seasonings: Stir in the harissa paste until combined well. Then stir in all of the seasonings and spices – the sea salt, black pepper, Italian seasoning, smoked paprika, crushed red pepper chili flakes, and ground cayenne.
- Add the pasta and chicken: Add the cooked pasta and chicken back into the pan and mix well to combine until everything is evenly coated in the harissa-tomato sauce.
- Stir in the cheese: Add most of the freshly grated Parmigiano Reggiano cheese (reserve some for topping when serving) and mix until combined and fully melted.
- Add the spinach: Add the baby spinach and a splash of pasta cooking water and mix until just wilted.
- Stir in the fresh basil and lemon juice: Stir in most of the fresh basil (reserve some for garnish) and lemon juice. Then switch off the heat.
- Serve: Divide evenly onto two plates or in bowls. Garnish with the reserved Parmigiano cheese and basil. Serve immediately.
Notes
- Fresh Red Chilies. Use more or less chilies based on your heat level preference. Leave them out for a milder dish.
- Harissa. A spicy and smoky Tunisian chili pepper paste that’s made with roasted red peppers, dried chilies, and sometimes other spices and herbs. It is typically available in squeezable tubes, cans, and small jars. I recommend DEA or Le Phare Cap Du Bon harissa because they have the most authentic flavor. Note that they are also spicier than most other brands. Some other harissa pastes may have added tomato powder or tomato paste, making them sweeter. Find it in Middle Eastern/Mediterranean grocery stores, the Middle Eastern or international aisle of a well-stocked supermarket, or order it online.
- Ground Cayenne and Crushed Red Pepper Flakes. Adjust to taste or omit for a milder flavor.
- Recipe inspired by Mob.
- Be sure to check out the full article for ingredient notes and substitutions, storage information, and tips on customizing this recipe!
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 650
- Sugar: 12.1g
- Sodium: 834mg
- Fat: 17.1g
- Saturated Fat: 4.7g
- Unsaturated Fat: 12.3g
- Trans Fat: 0.1g
- Carbohydrates: 75.6g
- Fiber: 7.8g
- Protein: 46.1g
- Cholesterol: 82.9mg
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Cook’s Tips and Variations
- Protein swaps. Cooked shrimp, ground pork, ground Italian sausage, ground beef or lean ground turkey, canned mackerel, sardines, tuna, or hot smoked salmon would taste fantastic in the spicy tomato and harissa sauce. If using canned fish, I recommend using canned fished in oil (drained) to add a slight buttery flavor.
- Use canned cherry tomatoes. They are a fantastic option when fresh cherry tomatoes are not at their best at your local grocery store or are not in season. I recommend using an Italian brand such as Mutti.
- Add a pinch of sugar. Not to make the sauce sweet but to balance the acidity from the cherry tomatoes. This is particularly helpful when they are not in season and taste more sour than sweet and juicy.
- Make it milder. This dish is fiery and perfect for spice lovers but can be made milder. Use less or omit the crushed red pepper flakes, ground cayenne and use a sweet smoked paprika instead of a hot one. Also, use less harissa paste (1 tablespoon/15 grams only) and omit the fresh red chilies.
- Make it creamy. For a creamy harissa pasta, add a quarter cup of single/table or light cream or double cream/heavy creamy for a richer flavor. For a thicker creamy sauce, use blended cottage cheese (adds an extra protein boost!), whipped ricotta, or stir in 2-3 tablespoons of mascarpone.
- Cook on two stovetops. If you have two gas hobs, star cooking the pasta after you add cherry tomatoes to the pan on the other hob. The tomatoes take time to break down so you can start the pasta later and add it directly to the pan once al-dente.
- Double the recipe. As written, you’ll get two generous servings with this recipe. To serve more people, double the ingredients using the ‘2x’ button in the recipe card. However, adjust the amount of harissa paste, fresh red chilies, crushed red chili flakes and ground cayenne to taste as doubling the amounts for them will result in a too spicy dish.
Dietary Modifications
- Dairy-free. Use vegan parmesan cheese.
- Vegetarian. Use a plant-based ground meat substitute of your choice, chickpeas or butter beans instead. Also, use a vegan parmesan cheese that is not made with rennet.
- Gluten-free. Use any gluten-free pasta of your choice.
How to Make Spicy Harissa Pasta – Step-by-Step
Cook the rigatoni al-dente in a large pot of boiling salted water according to package instructions. Drain and set aside (image 1).
Cook the ground chicken in a extra virgin olive oil and season with sea salt and black pepper (image 2). Transfer to a clean bowl and set aside. Add more oil to the pan and sauté the shallots and garlic until starting to soften (image 3). Then add the fresh red chilies and sauté until fragrant.
Add the cherry tomatoes and pierce the skin with a knife (image 4). Mix them around to help them soften and use the back of your spatula to gently press down on them to force them to burst and release their juices. Add the harissa paste mix until combined well (image 5).
Then stir in all of the seasonings and spices (image 6). Add the cooked pasta and chicken back into the pan and mix well to combine until everything is evenly coated in the harissa-tomato sauce (image 7).
Stir in most of the Parmigiano Reggiano cheese (image 8) until combined and fully melted. Mix in the baby spinach until just wilted (image 9).
Stir in most of the fresh basil and lemon juice (image 10) and switch off the heat.
Divide evenly and garnish with the reserved Parmigiano cheese and basil. Then enjoy!
Storing and Reheating Leftovers
- Storing: Store leftovers in a sealed airtight container in the fridge for up to 3-4 days.
- Reheating: Reheat in the microwave on high for 1-2 minutes, stirring halfway through, until hot throughout. Alternatively, reheat in a pan on the stovetop over medium-high heat, stirring occasionally. You can add a splash of water to help loosen up the sauce if needed.
FAQs
The heat level can vary across brands depending on the heat level of the chili peppers they use. Some brands add tomato paste or tomato powder, which makes their harissa paste a little sweet along with spicy. Other brands such as Mina, use mild chili peppers and their harissa is much more milder in flavor. More authentic versions, such as DEA or Le Phare Cap Du Bon harissa, tend to be spicy because they use hot peppers.
Use double concentrated tomato paste mixed with additional ground cayenne or chili powder and smoked paprika. It won’t be entirely the same but will yield a similar flavor.
Yes! I found that the flavors intensified the next day and leftovers tasted great even 3 days later. This is a great dish for busy weeknights but can also be made for meal prep.
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