Tagliatelle, Harissa and Basil Passata, Feta and Black Olive Salsa Recipe - Great British Chefs

Step 1

To make the sauce, add 3 tbsp of the olive oil to a medium saucepan set on a medium heat. Add the garlic and gently sauté for 2 minutes, stirring regularly until soft. Add the rose harissa, passata and flaked sea salt. Simmer gently for 15 minutes

Step 2

To make the feta salsa, roughly crumble the feta and add to a mixing bowl. Add the remaining olive oil, olives, basil, black pepper and balsamic vinegar and stir to combine

Step 3

Meanwhile, bring a large saucepan of water to the boil with 1 tablespoon table salt. Add the pasta and cook for 7–10 minutes until al dente, reserving 200ml of the cooking water

Step 4

Drain the pasta and return to the pot along with the tomato sauce and reserved water. Place on a low heat and stir until the sauce coats the pasta evenly. Taste for seasoning before distributing between 4 bowls and drizzling over the feta salsa to garnish