Harissa Pomodoro Spaghetti

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+™ Thin Spaghetti in this recipe for a good source of lean protein.

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
  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.
  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.
  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.
  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.
  5. Add cooked pasta to vegetable mixture; toss vigorously with tongs to coat 2-3 min. or until combined.
  6. Sprinkle with parsley before serving.