Gluten-free Black Fusilli with calamari, capers and cherry tomatoes
Ingredients
- 30g ‘Simply Natural’ Spanish Organic Extra-virgin Cold-pressed Olive Oil
- 30g Organic Grass-fed Butter
- 6 cloves of Organic Morado Garlic, finely sliced
- 1 fresh Organic Red Supreme Bird Chilli
- 1 fresh Organic Green Supreme Bird Chilli
- 500g cleaned Fresh Calamari (squid), cut into rings
- 300g Cherry Tomatoes, halved
- ¼ cup Dry White Wine
- 1 tablespoon Organic Lemon Juice
- 3 tablespoon La Bio Idea drained bottled capers
- 500g ‘Simply Natural’ Black Gluten-free Fusilli Pasta
- ½ cup loosely packed torn Fresh Basil Leaves
- ¼ cup Pine Nuts, lightly toasted
- 1 tsp grated Organic Lemon Zest
- A pinch of ‘Simply Natural’ French Sea Salt
- A little ‘Simply Natural’ Freshly Ground Black Pepper
- A few sprigs of Fresh Organic Sweet Basil
Credits: Ceri, Zenxin master chef
Methods
- Peel and slice the garlic.
- Wash, top and tail the chillies, slice thinly and remove the seeds.
- Wash and clean the squid discarding the beak and removing the wings.
- Pat dry and slice into rings and cut wings and tentacles into bite sized pieces.
- Cook the fusilli in boiling water, 8-10 minutes.
- Heat the oil and butter and sauté garlic and chillies until fragrant, ~ 30 secs.
- Add the squid and sauté for ~1minute, do NOT overcook.
- Add in the wine and tomatoes and simmer for another 2 minutes.
- Add the capers and lemon zest, season to taste, stir and remove from heat.
- Drain the pasta and portion into bowls.
- Add a good helping of the squid mixture to the pasta, garnish with basil.
- Drizzle with a little more olive oil, serve and enjoy.
