Calamari Spaghetti with Olive Oil Sauce

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Serves 6 · Ready in 20 min

Tim makes Calamari Spaghetti with Olive Oil Sauce in 20 minutes, tossing spaghetti through a glossy olive oil base with softened red onion, chilli and burst cherry tomatoes. Squid rings cook fast so they stay tender, then garlic, lemon zest and juice, plus heaps of fresh dill lift everything into a bright, punchy seafood pasta. Finish with extra dill and a final drizzle of olive oil and serve immediately for a big bowl that feeds six.

Recipe

Serves 6 · Total 20m

Ingredients

• 1 cup olive oil
• 1 large red onion, cut into thin wedges
• 6 cloves garlic, finely sliced
• 2 long red chillies, finely sliced
• 1 cup cherry tomatoes, halved
• 500g squid tubes, sliced into ½ cm rings
• 1 cup fresh dill, finely chopped (plus extra for garnish)
• Zest and juice of 1 lemon
• 1 tsp salt
• 1 tsp pepper
• 400g spaghetti

Method

1. Heat olive oil in a large frying pan over medium heat. Add red onion, chilli and cherry tomatoes and cook for 3 - 4 minutes or until onion begins to soften. Add squid and cook stirring for 2 minutes, stirring often. Add the garlic, lemon juice and zest and dill and cook for another minute. Season with salt and pepper.
2. Bring a large pot of salted water to the boil and cook pasta until al dente. Drain and set aside, reserving a cup of the pasta water.
3. Add cooked pasta and reserved pasta water to the pan, toss to combine. Serve in bowls topped with extra chopped dill and a drizzle of olive oil.