Recipe: Make Spaghetti Harissa from Drew Barrymore’s new Rebel Homemaker cookbook.

Actress Drew Barrymore joins the ranks of lifestyle writers with his debut lifestyle guide and cookbook rebellious housewife.

AT rebellious housewife, Barrymore takes you through her cuisine and life through stories, recipes and personal photos. In addition to thirty-six recipes, she will also share personal essays and stories on topics such as female friendship, single parenting, and how to slow down and share the joy of family and food.

To celebrate the book’s release, we’re excited to bring you this taster of what to expect, with an excerpt from Drew’s Harissa’s delicious-sounding spaghetti. So get those pans out, raid the pantry, and get cooking!

Spaghetti Drew’s Harissa

I think if someone asked me if I have a signature dish, I would say it is! Although I will note that I never thought I would get this question because until the last few years my answer was “call for takeaway food”. But I can confidently cook this dish anytime, anywhere. I love that it all comes from staples like canned tomatoes and dried oregano. Or you could look like fancy pants, buy fresh cherry tomatoes and fresh basil, and boil those garlic like a real chef! But the key, never mind, is the harissa. It’s a Tunisian spice that you squeeze out of a tube and the result is the smoky and delicious flavor that I fell in love with.

2 servings

1 (8 oz) pack of chickpea spaghetti (we recommend Banza)
3 tablespoons olive oil, divided
5 garlic cloves, peeled and grated
¼ teaspoon red pepper flakes
1 tablespoon onion powder (optional)
2 pints cherry tomatoes, cut in half
1 tablespoon dried oregano (optional)
1 tablespoon dried parsley (optional)
Kosher salt and freshly ground black pepper
3 tablespoons double strength tomato paste
2-3 tablespoons harissa paste, plus more to taste
½ cup chopped basil, plus extra for serving

Boil pasta.

Bring a large pot of water to a boil over high heat. Season with 2 tablespoons of salt. Add spaghetti and toss to prevent pasta from sticking together. Cook until al dente, 6 to 7 minutes. Set aside 1 cup of the pasta water and drain the noodles. Rinse the chickpea noodles under cold water until completely cool. Postpone.

Make a sauce.

Meanwhile, heat a large saucepan over medium heat. Add 2 tablespoons of olive oil and stir. Add garlic, red pepper flakes and onion powder if using. Saute, stirring, until the garlic is fragrant, 30 seconds to 1 minute. Avoid brown. Add cherry tomatoes and dried herbs, if using, and season with salt and pepper. Continue cooking until the tomatoes begin to break down, 4 to 5 minutes. Add tomato paste and harissa paste and cook for 3 more minutes. Taste the sauce and season with salt, pepper, and additional harissa paste if you like. (The pasta sauce can be made up to 3 days in advance. Store covered in the refrigerator before reheating in a skillet.)


Add the pasta to the sauce along with 1-2 tablespoons of pasta water to thin it out if needed. The sauce should be thick and concentrated, but thin enough to easily coat the noodles. Cook for 1 more minute, stirring. Add chopped basil, toss gently and arrange on serving plates. Serve immediately, drizzling each serving with olive oil and a sprinkle of basil.

Extracted from rebellious housewife Drew Barrymore and Pilar Valdes (Penguin Random House, $49.99) Photo by Graydon Herriot.

Grab your copy of the book from Booktopia HERE.


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