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.
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 linguiniPrint Pin Rate
for the roasted tomatoes
- 400 g 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
- 500 g calamari tentacles and tubes
- olive oil for frying
- 1 clove garlic crushed
- 1-2 red chillies de-seeded and finely chopped
- juice of 1/2 lemon
- salt to taste
- 500 g linguini cooked
- fresh parsley
- To make the roasted tomatoes, pre-heat the oven to 220°c.
- Place all the ingredients in a large roasting tray and place in the oven.
- Allow to roast for 20-30 minutes until the tomatoes are soft and have started to caramelise.
- 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.
- Add the roasted tomatoes to the calamari and mix well.
- Allow to simmer gently for 5 minutes and adjust seasoning.
- Serve with cooked linguini, scattered with fresh parsley.