Squid ink pasta with calamari (squid ring)

INGREDIENTS

• 400g squid ink pasta

• 2 tbs olive oil, plus extra to drizzle

• 500g cleaned squid tubes, sliced into 1cm rings

• 2 eschalots, thinly sliced

• 3 garlic cloves, finely chopped

• 1/4 cup (60ml) white wine

• 1/2 cup (125ml) Ardmona Rich & Thick Classic Tomatoes

• 500g vine-ripened cherry tomatoes

• Basil leaves and lemon wedges, to serve

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METHOD

1.Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Drain, reserving 1/4 cup (60ml) cooking water. Toss pasta with a little oil to loosen.

2.Heat 1 tbs oil in a large frypan over medium-high heat. Season the squid rings, then cook for 2 minutes or until light golden. Remove from pan.

3.Return pan to medium heat and add remaining 1 tbs oil. Add the eschalot and cook, stirring, for 2 minutes or until softened. Add garlic and cook for 1 minute or until fragrant, then add wine and cook for a further 1 minute or until slightly reduced.

4.Add passata and cherry tomatoes, then cook for 5 minutes or until tomatoes start to collapse. Season, then return calamari to the pan with the reserved water and cook for 2-3 minutes or until warmed through.

5.Divide pasta and sauce among bowls, and serve with basil and lemon wedges.