Save to your scrapbook
Spaghetti with squid, tomatoes & chilli
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
200g wholewheat spaghetti
1 tbsp olive oil, plus 1 tsp
400g cherry vine tomatoes, halved
225g pack Waitrose 1 Golden Baby Plum Tomatoes, halved
2 cloves garlic, thinly sliced
400g Waitrose Frozen Squid Tubes, defrosted and cut into rings
3 tbsp Cooks’ Ingredients Ruby Rose Harissa paste
25g pack basil or parsley, roughly chopped
Lemon wedges, to serve
1. 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.
2. 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.
3. 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.
Cook’s tip 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:
1 of your 5 a day.
This recipe was first published in August 2018.