{"id":5699,"date":"2024-01-31T16:55:27","date_gmt":"2024-01-31T16:55:27","guid":{"rendered":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/harissa-spaghetti\/"},"modified":"2024-01-31T16:55:27","modified_gmt":"2024-01-31T16:55:27","slug":"harissa-spaghetti","status":"publish","type":"post","link":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/harissa-spaghetti\/","title":{"rendered":"Harissa Spaghetti"},"content":{"rendered":"

Earmark this harissa spaghetti for an easy weeknight meal. You won\u2019t be sad about it! The inspiration? One of the condiments that survived my recent refrigerator scouring was a three-quarters full tube of harissa. It\u2019s the beautiful brick red, earthy, and often potent North African spice paste. I earmarked it for a spaghetti dish I had in mind. Whole wheat spaghetti, inky black olives, kale, and toasted nuts tossed in a pan to tangle with a garlic-charged harissa and olive oil sauce. Little flecks of lemon zest brighten each bite. I did it, and it\u2019s wonderful.<\/span><\/p>\n

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Choose your Spaghetti<\/span><\/h2>\n

You can use whatever spaghetti you love here, of course. Keep in mind, there are many interesting pastas to explore these days. They\u2019re made with everything from red lentils or chickpeas, whole wheat to quinoa. I love the added nutritional punch you get from using some of these. The spaghetti below is made from farro and add wonderful dimension to the overall dish (this one<\/a>).<\/span><\/p>\n

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Let’s Talk Harissa<\/span><\/h2>\n

Keep in mind as you head into this recipe that the range of harissas available for purchase is vast – trust your taste buds, and if any of you have favorite brands, give a shout in the comments. One tube might be tastelessly tomato-y, the next tongue-torchingly hot. That being said, the best road to a great harissa is to make yo<\/span>ur own<\/span>, but I’d be lying if I said I’m religious about it – hence, the tube of red in my refrigerator door.
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Make Your Own Harissa<\/span><\/h2>\n

I don\u2019t have a homemade harissa on 101 Cookbooks at the moment. But a number of people have mentioned favorite recipes in the comments.<\/span><\/p>\n