Spaghetti with Moroccan Olive Oil, Harissa, Fresh Tomato and Basil Sauce
● 1/2 cup plus 2 tablespoons Casablanca Market Moroccan Olive Oil, divided, plus more for serving
● 3 pounds plum tomatoes, seeded and chopped
● 1 teaspoon paprika
● 1 teaspoon freshly ground black pepper
● 2 teaspoons kosher salt, plus more to taste
● 1 pound dry spaghetti
● 2 teaspoons Casablanca Market Moroccan Harissa, plus more to taste
● 1 tablespoon unsalted butter
● 8 leaves fresh basil, shredded
● 1 tablespoon chopped fresh parsley
● 4 tablespoons grated Parmesan cheese
● 1/2 baguette, sliced 1/2-inch thick and toasted
1. In a large deep skillet over medium-high heat, heat 6 tablespoons oil for 3-4 minutes. Stir in tomatoes, paprika, pepper and salt to taste. Simmer until tomatoes are tender and sauce is semi-chunky, about 20-30 minutes.
2. While tomato sauce is simmering, bring a large pot of water to a boil. Add 2 teaspoons salt, 1 tablespoon olive oil and pasta. Cook according to package directions; drain. Reserve 1/4 cup pasta water for tomato sauce.
3. Stir cooked pasta into tomato sauce. Add harissa and cook over medium-high heat until fragrant and well coated, about 2-3 minutes. Add reserved pasta water if tomato sauce is thick. Stir in more harissa to taste.
4. Remove from heat and toss in remaining olive oil, butter, basil, parsley and cheese. Serve with crusty bread and olive oil for dipping. Enjoy!