Cooking Time: 20 minutes

Serves 4 

What you Need:

• 2 shallots or 1 small onion, diced 
• 3 cloves of minced garlic
• generous glug of extra virgin olive oil
• 3 cups of cherry or grape tomatoes, halved
• 2 1/2 cups of chicken broth or water 
• 8 oz of dried penne rigate or other pasta of choice
• handful of torn basil, plus more for garnish
• 1 teaspoon of red pepper flakes (optional)
• 1 pouch of Haven’s Kitchen Zippy Chili Harissa 
• 1 round of fresh mozzarella cheese 
• drizzle of balsamic vinegar

How to Make It:

1. In a 10 inch pan or skillet, add 2 tbsp olive oil and heat on medium-high.

2. Add the shallots/onion and garlic and cook for a couple minutes, or until soft.

3. Add the tomatoes and cook for 5 minutes, stirring and breaking them up a bit with a wooden spoon.

4. Add salt and pepper, and a heavy pinch of the red pepper flakes (add more at the end if you want it spicier.)

5. Stir in the broth, and then add the pasta and a handful of torn basil. Do your best to submerge the pasta in the liquid, gently pushing the ends down until everything is covered.

6. Reduce heat to low and cook for about 12 minutes, or until the pasta is cooked to your liking. Squeeze ¼ pouch of Zippy Chili Harissa into the pasta. Use tongs to gently toss the pasta in the sauce for the last minute or two of cooking.

7. Add the mozzarella on top some more fresh basil. Enjoy warm or at room temperature.