DifficultyBeginner

This simple yet deeply flavourful pasta dish makes the perfect weeknight meal. It comes together in about 30 minutes and most all of the ingredients are pantry staples. Harissa is a spice often used in North African cuisine and it lends a deep spicy smokiness to this pasta. I used a fresh Grain Free fresh Cauliflower Pasta in this however you could use another brand of Fresh Gluten or Grain Free pasta or dried pasta. I have made this with canned sardines, tuna and also without any fish(vegan). All versions are equally delicious. As for a Harissa substitute you could use chili paste or red chill flakes.

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 ¼ cup Extra Virgin Olive Oil
 2 Shallots, finely diced
 5 Garlic Cloves, thinly sliced
 1 tbsp Harissa Spice
 8 Roma Tomatoes, choppedor 1 28 ounce(800 gram) container of crushed tomatoes
 1 tsp Sea Salt
 1 Can Wild Caught Tuna in olive oil
 1 Bunch Flat Italian Parsley, finely chopped
 1 Package of Fresh Gluten or Grain Free Linguine or use 1 package(340 grams) of dried pasta

1

Set a deep pot to boil on the stovetop. Add salt. Then add olive oil to a large wide saucepan and turn the heat to medium heat. Add shallots and a pinch of sea salt and sauté until softened, about 15 minutes. Add garlic and sauté for another 2 minutes. Add the Harissa and cook for a minute or two.

2

Add your canned tuna(or sardines) or omit for vegan option; stir. Add your chopped(or canned) tomatoes and cook for another 10-15 minutes or until the tomatoes start to break down a bit. If you are using canned tomatoes be sure to add about 1/2 cup of the Pasta cooking water(scoop out just before draining the cooked pasta)

3

Once your pasta water has come to a boil, salt the water and add your noodles. Just before the pasta is ready scoop out 1/2 cup of the cooking water and add to your tomatoes. Cook pasta until el dente(still a tiny bit of firmness to the bite) not mushy. With Gluten and Grain Free pasta the cooking times on the package are only a guide. You need to taste them to make sure they are actually cooked to prevent over or undercooking.

4

Pour cooked noodles into a colander and then add them to your sauce. Add your chopped parsley and stir and season with more sea salt as needed. Enjoy!

Ingredients

 ¼ cup Extra Virgin Olive Oil
 2 Shallots, finely diced
 5 Garlic Cloves, thinly sliced
 1 tbsp Harissa Spice
 8 Roma Tomatoes, choppedor 1 28 ounce(800 gram) container of crushed tomatoes
 1 tsp Sea Salt
 1 Can Wild Caught Tuna in olive oil
 1 Bunch Flat Italian Parsley, finely chopped
 1 Package of Fresh Gluten or Grain Free Linguine or use 1 package(340 grams) of dried pasta

Directions

1

Set a deep pot to boil on the stovetop. Add salt. Then add olive oil to a large wide saucepan and turn the heat to medium heat. Add shallots and a pinch of sea salt and sauté until softened, about 15 minutes. Add garlic and sauté for another 2 minutes. Add the Harissa and cook for a minute or two.

2

Add your canned tuna(or sardines) or omit for vegan option; stir. Add your chopped(or canned) tomatoes and cook for another 10-15 minutes or until the tomatoes start to break down a bit. If you are using canned tomatoes be sure to add about 1/2 cup of the Pasta cooking water(scoop out just before draining the cooked pasta)

3

Once your pasta water has come to a boil, salt the water and add your noodles. Just before the pasta is ready scoop out 1/2 cup of the cooking water and add to your tomatoes. Cook pasta until el dente(still a tiny bit of firmness to the bite) not mushy. With Gluten and Grain Free pasta the cooking times on the package are only a guide. You need to taste them to make sure they are actually cooked to prevent over or undercooking.

4

Pour cooked noodles into a colander and then add them to your sauce. Add your chopped parsley and stir and season with more sea salt as needed. Enjoy!

Linguine with Harissa spiced Tomato Sauce(Paleo & Whole30)