Name: Spicy red pepper and calamari pasta
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 1/4 cup fresh chillies 573; 2 Tbs garlic cloves, finely chopped; 1 onion large, chopped; 2 dried chillies; 2 stock cubes; 1/2 Tbs black peppercorns freshly cracked; 1 wine dry white; 3 red pepper sliced; 800 g rosa tomatoes or cherry tomatoes, halved; 1 can tomatoes peeled; liquidised to a pulp; 1 fresh basil handful, torn; 400 g calamari tubes and tentacles, cleaned; 100 ml cream fresh

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Ingredients (14)

1/4 cup	fresh chillies — 573
2 Tbs	garlic — cloves, finely chopped
1	onion — large, chopped
2	dried chillies
2	stock cubes
1/2 Tbs	black peppercorns — freshly cracked
1	wine — dry white
3	red pepper — sliced
800 g	rosa tomatoes — or cherry tomatoes, halved
1 can	tomatoes — peeled
	liquidised to a pulp
1	fresh basil — handful, torn
400 g	calamari — tubes and tentacles, cleaned
100 ml	cream — fresh

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Method:

Heat the olive oil in a large frying pan and add the garlic. Cook for 30 seconds then add the chopped onion, chillies, stock
cubes and pepper and brown well .Add you wine or stock and cook off the alcohol.

Add the peppers and tomatoes, stir well and put a lid on for 5 minutes. This will soften the tomatoes and they will start to release all of their juices. Add the liquidised peeled tomatoes and 1 cup of water and bring to the boil. Reduce the
heat slightly and cook until the sauce has thickened.

Add your calamari and bring the sauce back up to the boil for 3 minutes. Switch the stove off and remove from the heat.

In the meantime bring a large pot of salted water to a rolling boil. Add your linguine, spaghetti or taglietelle and stir. Stir the pasta every few minutes until cooked and drain using a colander.

Return the drain pasta to your pot and add the fresh cream. Add about 100 – 200ml of fresh cream, it will all be absorbed into
the pasta. Stir in well and then add 4 large spoonfuls of the sauce to the pasta and stir well.

Serve portions of linguine topped with another large spoon of the sauce.

Reprinted with permission of Janice Tripepi. To see more recipes, click here.