serves 2
4 oz Tunisian Harissa Fettucini
2 spring garlic bulbs, minced, or 1 conventional garlic clove
2 Tbsp parsley, finely chopped
1 Tbsp basil, finely chopped
3 tsp olive oil, divided
pecorino romano (or parmesan)
salt and pepper to taste
Mince garlic and chop parsley and basil. Start cooking pasta in salted, boiling water (8-10 minutes, check at 8). While the pasta is cooking, sauté garlic in 1 tsp olive oil, stirring frequently. Cook until garlic just starts to turn golden (don’t brown it), about 2 minutes When pasta is ready, drain and put back into the pan. Reduce heat to low, and add 2 tsp olive oil, basil, and parsley. Stir until pasta is evenly coated, then add some grated pecorino romano, stir again, and salt and pepper to taste.
Tunisian Harissa Fettucini with Spring Garlic and Olive Oil
boulderfoodie 