Creamy Tomato Harissa Penne with Feta

• 12 oz penne pasta
• 2 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 28-oz can crushed tomatoes
• 1 tsp dried oregano
• 1 tsp harissa paste (adjust to taste)
• 1/2 cup heavy cream
• 1/2 cup crumbled feta cheese, plus extra for garnish
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley
• Optional: red pepper flakes for extra heat

Steps

1. 1 Cook penne according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes.
3. 3 Add garlic and cook for another minute until fragrant.
4. 4 Stir in crushed tomatoes and oregano. Bring to a simmer.
5. 5 Add harissa paste and adjust to desired spice level. Stir in heavy cream and let sauce thicken slightly, about 5 minutes.
6. 6 Add cooked penne to the sauce and toss to coat. If needed, add reserved pasta water to reach desired consistency.
7. 7 Stir in crumbled feta cheese and cook just until cheese begins to melt.
8. 8 Season with salt and pepper to taste. Garnish with fresh parsley and extra feta before serving.

Equipment

• Large pot for pasta
• Large skillet
• Wooden spoon
• Measuring cups and spoons

Variations

• Add grilled chicken or shrimp for a heartier meal.
• Swap penne for another pasta shape of your choice.

Substitutions

• Use coconut milk instead of heavy cream for a dairy-free option.
• Substitute crumbled goat cheese for feta if preferred.

Pairings

• A crisp white wine like Pinot Grigio.
• A chilled cucumber and mint salad.

Nutrition

Tips

• For a smoother sauce, use an immersion blender to partially blend the sauce before adding the pasta.
• Adjust the amount of harissa paste to suit your heat preference.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or milk to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently, adding a bit of cream to loosen.

Serving Suggestions

• Serve with a side of garlic bread.
• Pair with a fresh arugula salad drizzled with lemon vinaigrette.

FAQ