Roasted tomato & chili calamari linguini

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Roasted Tomato, Chili Calamari Linguini

Today, most South Africans go back to work and after a much-needed break, so am I. And I won’t lie, I really don’t want to. Of course I am so excited for 2013 especially as I have some incredibly exciting things in the pipeline, making 2013 (hopefully) the year that I want it to be. But I still can’t stop thinking about falling asleep to the sound of the waves crashing against the rocks a few metres away, the smell of salty, humid sea-air and toes in the sand. And so, the first meal I cooked when we got back home, was one that reminded me an awful lot of Summer days spent by the sea.

Roasted Tomato, Chili Calamari Linguini

It’s also the perfect pasta to cook mid-week as it can be done in minutes. If you want to cut the cooking time down even more, instead of roasting the tomatoes, simply add them to the pan after you’ve fried the calamari and allow to cook for 10 minutes. Simplicity at it’s finest.

Roasted Tomato, Chili Calamari Linguini

Roasted tomato & chili calamari linguini
Prep time
Cook time
Total time
Cuisine: Pasta, Entree, Dinner,
Serves: 4
for the roasted tomatoes
  • 400g cherry tomatoes, halved (I used a mixture of different tomatoes but cherry also works well)
  • 1 red onion, finely chopped
  • 4 garlic cloves, peeled
  • 2 fresh thyme sprigs
  • salt & pepper to taste
  • olive oil, to drizzle
for the chili calamari
  • 500g calamari tentacles and tubes
  • olive oil for frying
  • 1 clove garlic, crushed
  • 1-2 red chillies, de-seeded and finely chopped
  • juice of ½ lemon
  • salt to taste
to serve
  • 500g linguini, cooked
  • fresh parsley
  1. To make the roasted tomatoes, pre-heat the oven to 220°c.
  2. Place all the ingredients in a large roasting tray and place in the oven.
  3. Allow to roast for 20-30 minutes until the tomatoes are soft and have started to caramelise.
  4. To make the calamari, fry the calamari & garlic in a bit of olive oil for 1-2 minutes until the calamari has changed colour but it still slightly under cooked. Season and drizzle over the lemon juice.
  5. Add the roasted tomatoes to the calamari and mix well.
  6. Allow to simmer gently for 5 minutes and adjust seasoning.
  7. Serve with cooked linguini, scattered with fresh parsley.

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Showing 5 comments
  • Shannon

    So simple and flavorful! Roasting the tomatoes makes all the difference! Thank you for sharing!!!

  • Anina @ Aninas Recipes

    Hi Alida! Happy 2013!! Love this recipe, I would just have this kind of dish every single day!! Yeah, getting back to work sucks! Best Wishes! xxx

    • Alida Ryder

      Anina, Thanks! Let me know if you’ve made it!

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