The Washington Post

Pepper, Harissa and Tomato Pasta Sauce

Pepper, Harissa and Tomato Pasta Sauce 4.000

Photo by Justin Tsucalas for The Washington Post; food styling by Nicola Justine Davis for The Post

Dinner in Minutes Aug 30, 2022

This spicy red no-cook sauce comes together in about 10 minutes in a blender. It’s so easy to make, it might be done before your pasta has finished boiling. The dish can be a fast-and-easy weeknight meal, but it also works well as a side dish with simply cooked proteins, such as steak, grilled chicken or tofu.

Active time: 20 mins

Make Ahead: The sauce can be made up to 3 days in advance.

Storage Notes: Refrigerate leftover sauce for up to 3 days; freeze for up to 1 month.

Where to Buy: Make your own rose harissa (see related recipe), or find it in international markets or online.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings; makes about 2 cups of sauce

Ingredients
  • 1 pound spaghetti or your favorite pasta shape
  • Fine salt
  • 2 large red, orange or yellow bell peppers (14 ounces total), cored, seeded and coarsely chopped
  • 6 ounces oil-packed sun-dried tomatoes
  • 2 large cloves garlic, coarsely chopped
  • 2 tablespoons rose harissa
  • Freshly ground black pepper
  • Grated parmesan cheese (optional)

Related Recipes

Directions

Fill a large pot with water, place over high heat and bring to a boil. Season lightly with salt, add the pasta and cook according to the package instructions, stirring occasionally, until al dente.

While the pasta is cooking, place the bell peppers, sun-dried tomatoes, garlic and harissa in a blender and process until smooth. Taste, and season with salt and pepper, as needed.

Once the pasta is cooked, drain and add it to a large bowl. Pour the sauce over it and, using tongs or two big forks, toss to coat. Serve family-style, with parmesan cheese, if desired.


Recipe Source

From “Persiana Everyday” by Sabrina Ghayour (Hachette, 2022).

Tested by Ann Maloney.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving (1 1/3 cups pasta and 1/3 cup sauce) based on 6: 364


% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 168mg 7%

Total Carbohydrates: 67g 22%

Dietary Fiber: 5g 20%

Sugar: 5g

Protein: 12g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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