when adding all the good things to an already very good thing makes an even better thing
ingredients
400g ziti (or rigatoni)
500g carrots, peeled and chopped into 2cm pieces
1 brown onion, roughly chopped
4 garlic cloves, peeled
2 tbsp harissa paste
2 tbsp tomato paste
3 tbsp extra virgin olive oil
60g finely grated parmesan, plus extra to serve
Salt and freshly cracked black pepper
Aleppo pepper, to serve
method
Preheat the oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper.
Add the carrots, onion and garlic to a bowl with the harissa, tomato paste, olive oil and a generous seasoning of salt and pepper. Toss until everything is well coated, then spread across the prepared tray in a single layer.
Roast for 30 - 35 minutes, tossing halfway through, until the carrots are tender and caramelised around the edges, and the onion has softened and taken on some colour.
Meanwhile, bring a large pot of generously salted water to the boil. Cook the ziti until just shy of al dente, reserving at least 2 cups of pasta water before draining.
Transfer the roasted vegetables to a blender with the parmesan and ½ cup of hot pasta water. Blitz until combined, adding a little more pasta water as needed. You're looking for a thick, slightly textured sauce rather than a completely smooth purée.
6. Return the drained pasta to the pot over medium-low heat. Add the carrot mixture and a generous splash of pasta water. Toss vigorously for 1–2 minutes, adding more pasta water a little at a time until the sauce loosens, turns glossy and coats the pasta. Taste and adjust the seasoning.
7. Divide between bowls and finish with plenty of freshly grated parmesan, a sprinkle of Aleppo pepper and a drizzle of olive oil.
Serves 4
