SPAGHETTI WITH TOMATO, CHILLI & CALAMARI
SERVES 4 PREP 10 MINS COOK 20 MINS
• 375g spaghetti
• ½ cup olive oil
• 1 onion, finely chopped
• 2 tbsp baby capers, drained
• 4 long red chillies, seeded, finely diced
• 3 garlic cloves, crushed
• 5 tomatoes, seeded, diced
• ¼ cup finely chopped parsley, plus extra leaves to serve
• 1 squid hood, thinly sliced into rings
• lemon wedges, to serve
1 Cook pasta in a large saucepan of boiling salted water, following packet directions. Drain, return to pan, keep warm.
2 In a large frying pan, heat half the oil on medium. Cook onion, capers, chilli and garlic 8-10 mins, stirring, until golden and softened. Stir tomato and parsley through. Simmer 4-5 mins, until softened.
3 In a second large frying pan, heat remaining oil on high. Cook squid 3-4 mins until just cooked through. Add sauce and squid to spaghetti in pan. Toss 1-2 mins on medium heat. Serve spaghetti sprinkled with extra parsley and accompanied with lemon wedges.