Squid ink pasta with cherry tomatoes
Made with Mutti Cherry tomatoes
Renowned for being extremely sweet with an intense fragrant flavour, Mutti Cherry Tomatoes are ripened under the warm sun of southern Italy and carefully selected to offer the freshness of just-harvested fruit all year round. They are soft and succulent yet maintain their form well. As the skin of Mutti Cherry Tomatoes has a thin texture, they are ideal to make quick, delicious sauces or even to use straight out of the tin in place of fresh tomatoes.
Medium
Ingredients
-
1/3
cup
olive oil
-
1
large onion, finely diced
-
4
cloves
garlic thinly sliced
-
1
long chilli, finely sliced
-
1
cup
white wine
-
1
handful
of small fresh oregano, chopped, plus extra to garnish
-
2
g
400 tins Mutti Cherry Tomatoes
-
2
kg
pipis
-
400
g
dried squid ink fettuccini
-
Sea salt and freshly ground black pepper, to taste
-
Lemon wedges, to serve
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Squid ink pasta with cherry tomatoes: Method
- Heat 2 tablespoons of oil in a large pot over medium heat. Add onion, garlic and chilli and sauté stirring regularly for 2-3 minutes until softened. Add wine and chopped oregano and bring to boil. Cook for 3 minutes or until the liquid reduces by two-thirds. Add the Mutti Cherry Tomatoes and bring to the boil. Turn down heat to a simmer, cover with a lid and cook for 5 minutes. Remove lid and cook for a further 2 minutes, or until reduced to a sauce.
- Bring back to the boil over a high heat. Stir through the pipis. Cover with a lid and cook, stirring occasionally for 3-4 minutes, until pipis open. Season with salt and pepper.
- Meanwhile, cook the fettuccini in a large saucepan of salted boiling water, until al dente. Drain and add pasta and the remaining olive oil to the pipi mixture and toss to coat.
- Serve immediately garnished with oregano and lemon wedges on the side.
