Ingredients
The following ingredients have 4 Servings
- ½ cup extra virgin olive oil
- 4 cloves garlic, roughly chopped
- ½ brown onion, finely diced
- 2 birds-eye chillies, sliced, or ½ tsp dried chilli flakes
- 2 cups cherry tomatoes, quartered
- 400g whole squid, cleaned and cut into ½cm rings
- ½ tsp salt, to season, plus extra for boiling the pasta
- freshly ground black pepper
- 400g dried fettuccine
- 2 tbsp each finely shredded flat-leaf parsley, basil and dill
Instruction
- <p>Heat about half the olive oil in a large saucepan over medium heat, add the garlic, onion and chilli and fry until fragrant, about 3 minutes. Add the tomatoes and remaining olive oil, season with salt and a few good grinds of black pepper and reduce the heat to medium-low.</p> <p>Cook until soft, about 10 minutes, then add the squid and slowly cook for a further 5-10 minutes, until just tender. While the squid is cooking, cook the fettuccini in salted boiling water according to the packet directions.</p> <p>When it's al dente, drain the fettuccine and add to the squid mixture along with 3 tbsp of the pasta water. Stir the spaghetti through the oil and sauce until well coated. Scatter with the herbs and serve immediately.</p>
