Harissa Pomodoro Spaghetti

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On-trend harissa paste adds a smoky and spicy twist to this traditionally Italian tomato sauce. Harissa is a spicy, garlicky Tunisian smoked chile paste often added to couscous, meat and vegetable dishes. Substitute Protein+™(R) Thin Spaghetti in this recipe for a good source of lean protein.


Step 1

For the Harissa Pomodoro Sauce: Heat 1/2 cup oil in large stockpot on medium heat. Add garlic; sauté 1 to 2 min. or until softened. Stir in chili garlic sauce; sauté 1-2 min. or until fragrant.
Whisk in 1 cup basil and remaining sauce ingredients; cook 15-20 min. stirring occasionally. Remove from heat; stir in reserved olive oil and basil. Cool, cover and refrigerate.

Step 2

For the spaghetti: Meanwhile, bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 2 min. less than directed on package. Drain.

Step 3

Heat olive oil in large rondeau on medium-high heat. Add leeks; cook 2-3 min. or until translucent. Add garlic and crushed red pepper; cook 30 sec. or until fragrant.

Step 4

Add tomatoes and zucchini; cook 2-3 min. until slightly softened. Add spinach, cheese and Sauce; cook 3-4 min. or until heated through and greens are wilted.

Step 5

Add cooked pasta to vegetable mixture; toss vigorously with tongs to coat 2-3 min. or until combined.

Step 6

Sprinkle with parsley before serving.


  • 1 cup extra virgin oil, divided
  • 10 cloves garlic, finely chopped
  • 3/4 cup sambal oelek Asian chile garlic sauce
  • 2 cups finely chopped basil, divided
  • 3/4 teaspoon vegetable base
  • 1 tablespoon kosher salt
  • 1 can (28 ounces) crushed tomatoes
  • 1 quart mild harissa paste
  • For the spaghettini:
  • 3/4 cup olive oil
  • 3 leeks, white and light green parts only, halved lengthwise, thinly sliced
  • 9 cloves garlic, finely chopped
  • 1 tablespoon crushed red pepper
  • 3 pints grape tomatoes, halved
  • 6 large zucchini, halved, sliced
  • 2 pounds baby spinach leaves
  • 1 pound shredded parmesan cheese
  • 3 quarts prepared Harissa Pomodoro Sauce
  • 3 pounds Barilla® Thin Spaghetti
  • 1 cup chopped Italian parsley
Recipe Type:
Chef Recommended Cuts
  • Thick Spaghetti
Related Recipes:
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  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving

Amount Per Serving
Calories 458
Calories from Fat 225
% Daily Value*
Total Fat 25g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 0mg
Sodium 856mg
Total Carbohydrate 52g
Dietary Fiber 9g
Sugars 9g
Protein 10g

Vitamin A 95%
Vitamin C 59%
Calcium 7%
Iron 23%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.