This is a closeup of a fork with three noodles on it. The pasta is in a red harissa sauce with some basil. Bowls of pasta are blurred in the background. Recipe
VG Vegetarian EF Egg-Free

30-Minute Harissa Pasta

Harissa Pasta is so simple to make in 30 minutes and loaded with flavor! Add more or less spice and balance it out with burrata and basil.

Prep: 5 minCook: 25 minTotal: 30 min
Servings: serves 4


  • 1/4 cup pine nuts
  • 12 oz. pasta
  • 2 tablespoons olive oil
  • 1 onion, sliced (about 1 cup)
  • 2 cloves garlic
  • 10 oz. cherry tomatoes
  • 3 tablespoons harissa paste
  • 1 tablespoon agave nectar
  • 1/2 teaspoon salt
  • 8 oz. burrata cheese
  • 1 cup basil leaves, slightly chopped or torn


  1. Before you get started, toast your pine nuts. Add the pine nuts to a pan over medium-low heat. Stir frequently for 5 minutes until the nuts are golden brown. Remove from the heat, transfer the pine nuts into a small bowl and set aside. 
  2. Bring a large pot of salted water to a boil and cook your pasta according to package directions. 
  3. While the pasta is cooking, add the olive oil and onion to a pan over medium-high heat and cook for 15 minutes, stirring consistently until the onions reduce and turn golden brown.
  4. Add the garlic, cherry tomatoes, harissa, agave, and salt to the pan. Cook, stirring frequently, for another 5 minutes until the cherries begin to burst. Use the back of your spatula to squash some tomatoes down a bit.
  5. Drain the pasta, reserving about 1/2 cup of the pasta water.
  6. Add the pasta to the pan and pour the pasta water into the pan as your stir and coat the pasta with the sauce. 
  7. Cut the burrata balls into quarters. 
  8. Remove the pan from heat and stir in half of the burrata along with most of the basil. 
  9. Divide the pasta into four dishes, top with remaining burrata, toasted pine nuts, and basil.

Nutrition Info:

  • Serving Size: 1/4 batch
  • Calories: 593
  • Sugar: 7.4g
  • Sodium: 648mg
  • Fat: 3g
  • Saturated Fat: 10.9g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 60.9g
  • Fiber: 1.9g
  • Protein: 22g
  • Cholesterol: 102mg
© The Toasted Pine Nut