Ingredients

• 200g/7oz spaghetti
• 1 tbsp extra virgin olive oil
• ½ onion
• peeled
• finely chopped
• 1-2 garlic cloves
• peeled
• crushed
• ½ tsp finely chopped red chilli
• 10 cherry tomatoes
• halved
• 10 fresh basil leaves
• torn
• 1 small squid and tentacles
• cleaned
• skin removed
• body cut into rings
• salt and freshly ground black pepper
• 1 lemon wedge

Directions

• Bring to the boil a large pan of salted water. Cook the spaghetti in the boiling water
• following the instructions on the packet for timing.
• Heat the olive oil in a saucepan and fry the onion and garlic for five minutes. Add the chopped chilli and halved tomatoes. Cook
• stirring
• on a medium-low heat for two minutes.
• Add half the torn basil and the squid. Cook over a low heat for 5-10 minutes
• or until the squid flesh is cooked but still tender.
• Drain the spaghetti and mix with the sauce in the pan. Season with salt and freshly ground black pepper
• to taste.
• To serve
• put the spaghetti in a bowl
• scatter over the rest of the torn basil and serve with a lemon wedge.