FETTUCCINE WITH CALAMARI, SICILIAN OLIVES, PESTO & ANGEL TOMATOES

SERVES 4

250g fettuccine

200g calamari or squid rings

3 tbsp extra virgin olive oil

2 garlic cloves, roughly

chopped

Juice of ¼ lemon

Handful of angel tomatoes

(about 20)

4 tbsp Classic Italian Pesto

(see recipe)

12 large Sicilian olives

Pepper, to taste

Fresh basil leaves, to serve

1 Fill a large pot about three-quarters full of water and bring to the boil. Add the fettuccine and let the water come to the boil again, then reduce the heat and simmer for about 10 minutes or until you’ve taste-tested a piece as being al dente. Drain and set aside.

2 Cut the calamari into rings. Heat a large pan over high heat and add 1 tbsp olive oil and the garlic.

3 Add the calamari, lemon juice, angel tomatoes and pesto. Mix through, then remove the pan from the heat and add the olives and pepper. Add the remaining 2 tbsp of olive oil to the drained pasta and toss through. Toss the pasta and sauce together, then top with the basil just before serving.

CLASSIC ITALIAN PESTO

1 garlic clove

50g toasted pine nuts

2 handfuls basil leaves

¾ cup extra virgin olive oil

¼ cup grated Parmesan

½ tbsp lemon juice

Salt and pepper

1 Blend the garlic and pine nuts in a food processor. Use a spatula between blending to push the pine nuts down from the edges and corners.

2 Remove the basil leaves from their stalks and add to the food processor. Blend. Add the olive oil, Parmesan, lemon juice and a pinch of salt and pepper. Blend everything until it’s a fine consistency. Pour into a clean glass jar and store in the fridge.