Spaghetti with squid, tomatoes & chilli

Name: Spaghetti with squid, tomatoes & chilli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 200 g wholewheat spaghetti; 1 tbsp olive oil, plus 1 tsp; 400 g cherry vine tomatoes, halved; 225 g pack Waitrose 1 Golden Baby Plum Tomatoes, halved; 2 garlic cloves, thinly sliced; 400 g Waitrose Frozen Squid Tubes, defrosted and cut into rings; 3 tbsp Cooks' Ingredients Ruby Rose Harissa Paste; 25 g pack basil, or parsley, roughly chopped; Lemon wedges, to serve

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.

5 out of 5 stars(1) Rate this recipe

Low fat

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins
Plusdefrosting

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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 garlic cloves, 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

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.