This pasta dish creates a sauce with fresh tomatoes and thinly sliced garlic and includes perfectly cooked squid rings. Ruby rose harissa paste is stired through the pasta to bring a floral and smoky flavour.
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Boil the pasta following the pack instructions. Heat 1 tbsp of oil in a wide frying pan, then cook the tomatoes and garlic over a high heat for about 3 minutes until softening and becoming saucy underneath.
Add the squid rings, cover the pan and simmer for 2 minutes until the squid just turns a brighter white – don’t overcook. The squid will release some liquid, making it even saucier. Stir in the harissa.
Drain the pasta, then fold it and most of the herbs through the squid sauce. Season, and add a squeeze of lemon and the rest of the oil. Finish with more herbs and lemon wedges to serve.
Try this with a mix of seafood. Pick up a bag of Waitrose Frozen Fruits De Mer, and add a handful to the tomato sauce. Best cooked from frozen.
Typical values per serving when made using specific products in recipe
Energy | 1,409kJ/ 335kcals |
|---|---|
Fat | 7.9g |
Saturated Fat | 1.3g |
Carbohydrates | 40g |
Sugars | 9g |
Fibre | 8.3g |
Protein | 20g |
Salt | 0.9g |
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