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.
Low fat
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook10 mins
- Total time20 mins
- Plusdefrosting
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 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
Method
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.
Cook’s tip
Try this with a mix of seafood. Pick up a bag of Waitrose Frozen Fruits De Mer, and add a handful to the tomato sauce. Best cooked from frozen.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,409kJ/ 335kcals |
|---|---|
Fat | 7.9g |
Saturated Fat | 1.3g |
Carbohydrates | 40g |
Sugars | 9g |
Fibre | 8.3g |
Protein | 20g |
Salt | 0.9g |
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