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Harissa Pasta with Cherry Tomatoes

Closeup front view of plate with harissa pasta with cherry tomatoes, spinach, and basil topped with grated parmesan cheese.
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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!

Ingredients

Scale

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:

  1. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Add the spinach: Add the baby spinach and a splash of pasta cooking water and mix until just wilted.
  9. 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.
  10. Serve: Divide evenly onto two plates or in bowls. Garnish with the reserved Parmigiano cheese and basil. Serve immediately.

Equipment

Notes

  1. Fresh Red Chilies. Use more or less chilies based on your heat level preference. Leave them out for a milder dish.
  2. 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.
  3. Ground Cayenne and Crushed Red Pepper Flakes. Adjust to taste or omit for a milder flavor.
  4. Recipe inspired by Mob.
  5. Be sure to check out the full article for ingredient notes and substitutions, storage information, and tips on customizing this recipe!

Nutrition

Find it online: https://thatspicychick.com/harissa-pasta-with-cherry-tomatoes/