Harissa Spaghetti

One of the first meals I made this year was Heidi's Harissa Spaghettini recipe at 101 Cookbooks. This recipe is perfect for using your whole wheat pasta (I used a #5 whole wheat spaghetti here), because the denser texture holds up well with the pine nuts and olives, and the darker color doesn't interfere with the color of your sauce. Very satisfying, but this was one spicy dish--the brand of harissa I used had a lot of kick. It's great especially if you've got a cold and are in need of a hearty meal on a cold, rainy night.