Creamy Rose Harissa Spaghetti
Thinly slice your garlic and finely chop your onion.
Cook your onion in a glug of oil from the sundried tomatoes jar on medium heat for 5 mins until softened. Turn the heat to low and add in your garlic and cumin seeds. Cook for another 5 mins until slightly golden.
Meanwhile, blend up the sundried tomatoes.
Add in the harissa paste and cook on a medium heat for 5 mins until the colour is darkened and the oil is stained red.
Meanwhile, pop you spaghetti in some heavily salted boiling water and cook until al dente, 7 mins.
Add tomato puree to the pan and cook with the harissa until the pasta is ready. It should turn a dark brown colour. Then add in the sun-dried tomatoes.
Meanwhile finely chop the parsley.
Add in 250ml of pasta water and mascarpone and mix well. Then add in the cooked spaghetti and cook for a further 2 mins tossing well so the pasta is fully cooked and coated well in the sauce.
Stir in the parsley and season to taste. Serve up in your bowls and enjoy.