Squid Ink Pasta with Tomatoes, Garlic and Parsley

Name: Squid Ink Pasta with Tomatoes, Garlic and Parsley
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 250g pack of squid ink pasta; large handful parsley - flat or curly; 2 handfuls mixed cherry tomatoes, halved.; 4 large cloves garlic, sliced; juice of half a lemon; salt and pepper to season

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Squid Ink Pasta with Tomatoes, Garlic and Parsley

(1 votes, average: 5.00 out of 5)

Serves: 2

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Squid ink pasta, if you can find it, is always such a treat. I prefer letting the flavour of the pasta do the talking and just serve it with a simple dressing. Many recipes add scallops or prawns, which is also delicious, but this recipe is just for a simple lunch sat in the sun.

Ingredients

250g pack of squid ink pasta
large handful parsley - flat or curly
2 handfuls mixed cherry tomatoes, halved.
4 large cloves garlic, sliced
juice of half a lemon
salt and pepper to season

Instructions

Bring a large pan of water to the boil and add a good pinch of salt. When the water is at a rolling boil, add the pasta. Check the cooking time - I personally always set a countdown alarm because overcooked pasta is a culinary sin - and stir to prevent sticking.

While the pasta is cooking, heat up a frying pan and add a generous glug of olive oil. Add the tomatoes and a pinch of salt and heat on a high heat, you want the tomatoes to break apart a little and release their juices. After a few minutes, turn the heat down and add the garlic.

When the pasta is cooked, reserve a little pasta cooking water in a cup (around 2-3 tablespoons) and drain the pasta.

Add the pasta to the pan with tomatoes and coat well. Add the reserved pasta cooking water, a squeeze of lemon, the parsley and season with salt and pepper. Coat the pasta with the garlicky-tomato mixture and serve while piping hot. Add a little parsley to decorate and enjoy.