Try this spicy harissa spaghetti, then check out our spaghetti bolognese, spaghetti and meatballs, spaghetti arrabbiata and plenty more easy spaghetti recipes.


  • 1 tsp extra-virgin olive oil
  • 1 clove garlic, sliced
  • 125g cherry tomatoes
  • 1 tbsp rose harissa
  • 2 tbsp low-fat yogurt
  • 200g spaghetti
  • ½ lemon, juiced
  • a small handful of leaves basil


  • STEP 1

    Heat the oil in a non-stick frying pan and cook the garlic for 1 minute. Tip in the tomatoes with 2 tbsp of water and cook for 5 minutes until the skins of the tomatoes start to split. Stir in the harissa, yogurt and some seasoning, and keep warm.

  • STEP 2

    Meanwhile, cook the spaghetti following pack instructions, then drain well, reserving a little of the pasta water. Tip the spaghetti into the sauce, add 1-2 tbsp of the cooking water and toss.

  • STEP 3

    Add the lemon juice, tear in the basil and divide between 2 plates.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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