Here’s a little dish I whipped up two nights ago. Not fresh pasta but hopefully you like it.

Spaghetti with squid and tomatoes

Ingredients
– 500g spaghetti
– 2 shallots, finely diced
– 3 cloves garlic, smashed and diced
– 1 large red chili, halved, seeded, cut into short ribbons
– 1 can San marzano tomatoes, crushed
– olive oil
– kosher salt
– 800g squid, cut into rings, tentacles cut in half
– handful of basil and flat leaf parsley, roughly chopped

Method
– set a large pot of water to boil
– put a few big glugs of olive oil into a large pan over medium heat
– add in the shallots and sauté for 2 minutes
– add the garlic and chili, sauté for one minute
– pour in the tomatoes and stir to combine
– bring to a quick boil and then reduce to simmer for 5 minutes
– add the pasta to the water, stir
– when the pasta is 2-minutes from al dente, add the squid to the tomato sauce and bring the heat up to medium high. Stir!
– after two minutes, when the pasta is al dente, using tongs take the pasta directly from the water into the pan
– toss and let the pasta finish cooking in the sauce for about 1-2 minutes.

Serve and enjoy!

NO parmesan!