SQUID INK PASTA WITH CALAMARI

Squid ink pasta adds a gourmet touch to this vibrant calamari pasta

INGREDIENTS

• 400g squid ink pasta
• 2 tbs olive oil, plus extra to drizzle
• 500g cleaned squid tubes, sliced into 1cm rings
• 2 eschalots, thinly sliced
• 3 garlic cloves, finely chopped
• 1/4 cup (60ml) white wine
• 1/2 cup (125ml) Ardmona Rich and Thick Chopped Tomatoes
• 500g vine-ripened cherry tomatoes
• Basil leaves and lemon wedges, to serve

• METHOD

  • 1
    Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Drain, reserving 1/4 cup (60ml) cooking water. Toss pasta with a little oil to loosen.
  • 2
    Heat 1 tbs oil in a large frypan over medium-high heat. Season the squid rings, then cook for 2 minutes or until light golden. Remove from pan.
  • 3
    Return pan to medium heat and add remaining 1 tbs oil. Add the eschalot and cook, stirring, for 2 minutes or until softened. Add garlic and cook for 1 minute or until fragrant, then add wine and cook for a further 1 minute or until slightly reduced.
  • 4
    Add passata and cherry tomatoes, then cook for 5 minutes or until tomatoes start to collapse. Season, then return calamari to the pan with the reserved water and cook for 2-3 minutes or until warmed through.
  • 5
    Divide pasta and sauce among bowls, and serve with basil and lemon wedges.
  • Dried squid ink pasta is available from selected delis and gourmet food shops; substitute regular spaghetti.