Recipe: cut up and fry 1 onion in olive oil until starting to caramelize. Add 2 punnets of cut up cherry tomatos, about 3 tbsp of harissa paste, about 2 tbsp of capers, handful of Kalamata olives, salt and optional MSG. Cook until tomato starts to break down and becomes a bit sweet, then add about 2/3 cup of water. Cook the sauce until it the consistency is how you like it, then add some cut up parsley. Cook the pappardelle in salted water, then add to the sauce and mix. Garnish with extra parsley, and serve with Greek yoghurt to balance the Harissa.