Dare To Dial Up The Heat Spaghetti

Mom into gardening? Impress her with a bright and hearty spaghetti dish filled with fresh-from-the-garden veggies including cherry tomatoes, parsley and kale, plus Daring Original Plant Chicken Pieces. Dare to dial up the heat? Add harissa at your discretion for some spicy flair.


30 minCook


  • 1 pouch Daring Original Plant Chicken Pieces
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced (220g)
  • 2 garlic cloves, minced
  • 1-2 tsp harissa (or more or less, depending on how spicy you like it)
  • 18oz cherry tomatoes, blended
  • 2 tsp tomato paste
  • 2oz pitted Kalamata olives, torn in half
  • 18oz dried spaghetti pasta (or another wide, flat pasta)
  • 4 stems organic red kale roughly chopped
  • Salt & pepper to taste
  • Fresh parsley

Step 1

Put oil into a large sauté pan, set on a medium high heat. Once hot, add onion and garlic and saute for 6 minutes or until soft and caramelized. Add harissa paste, blended tomatoes , tomato paste, olives, and a pinch of sea salt and black pepper. Continue to saute for 8-10 minutes, stirring occasionally. Add 1c of water and stir through.

Step 2

Meanwhile, fill a large pot with water, salt and place on a high heat. Once boiling, add spaghetti and cook according to the directions on the packet.

Step 3

Once harissa tomato sauce is boiling, reduce heat to medium low, cover pan and simmer for 10 minutes. Remove the lid of the sauce, stir in the roughly chopped red kale, and continue to cook for 4–5 minutes until the sauce is thick and rich. Set aside.

Step 4

Heat a large sauté pan to medium- high. Drizzle with olive oil and sear Daring Plant Chicken Pieces 2-4 minutes per side.

Step 5

Meanwhile, fill a large pot with plenty of salted water and place on a high heat. Once boiling, add spaghetti and cook until al dente according to packet instructions. Then drain.

Step 6

Return pasta to pot along with harissa sauce. Taste and season to suit. Add perfectly cooked Daring Pieces, mix together and divide between four pasta bowls. Serve hot and sprinkle with fresh flat-leaf parsley.

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