Name: Spicy squid and tomato linguine
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 375 gram linguine pasta; 2 clove garlic, crushed; 1 teaspoon dried chilli flakes; 800 gram canned crushed tomatoes; 500 gram cleaned squid hoods, sliced thinly; 30 gram baby rocket (arugula) leaves

Ingredients

375 gram linguine pasta

2 clove garlic, crushed

1 teaspoon dried chilli flakes

800 gram canned crushed tomatoes

500 gram cleaned squid hoods, sliced thinly

30 gram baby rocket (arugula) leaves

Method

1.Cook pasta in large saucepan of boiling water until tender; drain.

2.Meanwhile, cook garlic and chilli flakes in heated oiled large frying pan, stirring, until fragrant. Add undrained tomatoes; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until sauce thickens slightly.

3.Add squid to tomato sauce; cook, stirring occasionally, about 5 minutes or until squid is tender. Season to taste.

4.Combine hot pasta and sauce; serve topped with rocket.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook