Harissa Pasta with Prawns

Ingredients

• 250 g (9 oz)casarecce pasta
• 1 tablespoonolive oil
• 20 g (1 tablespoon)butter
• 250 g (9 oz)raw prawns
• 1 smallred onion, finely chopped
• 2garlic cloves, chopped
• 1 teaspoonharissa paste
• 6cherry tomatoes, quartered
• 30 g (1 oz)Kalamata olives, halved
• 3–4basil leaves
• 1 tablespoonfresh parsley
• 30 g (1 oz)pine nuts, toasted
• to tastesalt

Instructions

1. 1

   Cook the pasta

   Bring a large pot of water to the boil and salt it generously. Cook the pasta following the packet instructions, reserving some cooking water before draining.

2. 2

   Cook the prawns

   Meanwhile, heat a large pan and add the olive oil followed by the butter. Once the butter has melted, cook the prawns over medium heat for 4–5 minutes, until slightly golden.

3. 3

   Add aromatics

   Stir in the red onion and garlic and cook for 1–2 minutes. Mix in the harissa paste, coating the prawns well.

4. 4

   Add tomatoes

   Cook the cherry tomatoes in the pan for 2–3 minutes, then add the olives and basil leaves.

5. 5

   Toss and finish

   If the sauce is too thick, loosen it with a little reserved pasta water. Add the pasta and toss to coat. Season to taste, scatter over the fresh parsley and finish with the pine nuts.

What is harissa pasta with prawns?

This is a quick pasta dish that brings together casarecce, prawns and a punchy harissa sauce. Harissa is a North African chilli paste, while casarecce is a short, twisted pasta associated with southern Italy; here, the two meet in a Mediterranean-inspired combination.

The sauce balances chilli warmth with juicy tomatoes, briny olives and fresh herbs. Prawns cook quickly in the pan, making this a useful choice when you want a full-flavoured dinner without a long simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 323 calories, 20g protein, 25g carbs, 16g fat.

The pasta supplies most of the carbohydrates, while the prawns provide much of the protein. Olive oil, butter and pine nuts contribute most of the fat; serve with a generous portion of salad or greens to balance the plate.

Why casarecce works

Pasta shape: Casarecce’s curved, rolled shape catches small pieces of tomato and harissa as well as the sauce itself. Cook it according to the packet directions so it stays firm enough to toss in the pan.

Pasta water: The starchy cooking water helps loosen and bring the sauce together. Add it a little at a time so the coating stays glossy rather than watery.

Build the sauce in stages

Aromatics: Give the onion and garlic just 1–2 minutes after the prawns have started cooking. This softens them and flavours the pan without letting the garlic burn.

Harissa: Stir the paste through the prawns before adding the tomatoes so its flavour is spread evenly. The stated teaspoon gives the dish a noticeable but measured chilli note; harissa brands can vary in heat.

Watch the prawns

Colour: The prawns should become slightly golden during their 4–5 minutes in the pan. Keep them in a single layer where possible so they cook evenly.

Texture: Prawns turn firm and opaque as they cook. Avoid leaving them in the pan longer than needed, as they can become tough.

Get the finish right

Tomatoes and olives: Cook the tomatoes for 2–3 minutes, just until they begin to soften, then add the olives and basil. This keeps the tomatoes fresh-tasting and the olives distinct.

Pine nuts: Scatter the toasted nuts over the pasta at the end. Adding them last helps preserve their crunch against the saucy pasta.

Serve it while warm

Timing: Have the pasta drained and ready as the prawns and sauce finish cooking, then toss everything together in the pan. If the sauce tightens while you mix, add a small splash of the reserved cooking water.

On the side: A simple green salad or steamed greens make a fresh contrast to the olives and harissa. Serve promptly so the prawns stay tender and the pine nuts remain crisp.

Recipe notes & tips

• Reserve pasta water before draining, as it is harder to adjust the sauce without it.
• Check the harissa’s heat before cooking if you are unfamiliar with the brand.
• Pat the prawns dry if they are wet, which helps them colour in the pan.
• Keep the garlic moving once it goes into the hot pan so it does not catch.
• Add reserved pasta water gradually to avoid thinning the sauce too much.
• Scatter the pine nuts over the dish just before serving for the best crunch.

Variations

• Adjust the heat: Use a little less harissa for a milder sauce.
• Add lemon: Finish with a squeeze of lemon juice for a brighter flavour.
• Change the herbs: Use extra parsley if you do not have fresh basil.
• Add greens: Stir in a handful of spinach near the end and let it wilt.
• Swap the pasta: Use another short pasta shape that holds sauce well.

Common mistakes to avoid

• Overcooking the prawns: Cook until just firm and opaque so they do not turn tough.
• Burning the garlic: Stir it with the onion and cook only for the stated 1–2 minutes.
• Adding all the pasta water: Pour in a little at a time and stop once the sauce coats the pasta.
• Leaving out the pasta water: Reserve some before draining so you can loosen the sauce if needed.
• Adding pine nuts too early: Sprinkle them on at the end to keep their toasted texture.

How to store

Refrigerate leftovers in a sealed container and eat within 1–2 days. Reheat gently in a pan with a splash of water, just until hot; avoid prolonged heating, which can toughen the prawns.

Frequently asked questions