SQUID INK LINGUINE WITH PRAWNS & BURRATA

THANK GOD summer appears to be back this weekend and if you need some cooking inspo look no further than this pasta dish that literally screams ITALIAN HOLIDAY, a real bonus as most of us are probably not going to make it anywhere near Sicily, Capri or Sardinia this year. 

Squid ink pasta is not a must but does add a wow factor and most well stocked delis should have it!

A super easy to make dinner that will not fail to impress - best served with an Aperol Spritz on a balmy summer evening.

Serves 2

INGREDIENTS

• 500g squid ink pasta
• 400g cooked king prawns
• 3 tablespoons butter
• 1 tablespoon garlic cloves (minced)
• 4 cups cherry tomatoes
• 1 tablespoon honey
• Lemon juice and zest from one small lemon
• 1/2 teaspoon chilli flakes
• 2 tablespoons parsley (finely chopped)
• Black pepper and salt- to taste

FOR SERVING

• 2 fresh burrata balls

METHOD

• Bring a large pot of salted water to a boil. 
• Add the squid ink pasta and cook according to package instructions until al dente. 
• Reserve 1 cup of pasta water before draining. Drain and keep aside.
• In a large frying pan melt butter over medium heat. 
• Add the tomatoes to the frying pan. 
• Season with salt and red chilli flakes
• Cook until the tomatoes start to pop, about 3-4 minutes. 
• Add the garlic and cook until fragrant, about 40-50 seconds.
• Reduce the heat to low, add 1/4 cup of reserved pasta water, honey , lemon juice and zest. 
• Season with salt and pepper. 
• Bring to a simmer and cook for 5-7 minutes or until the sauce thicken slightly.
• Add the cooked pasta and prawns. 
• Mix well. If needed , add more pasta water to thin the sauce.
• Divide the pasta between the bowls and top with burrata.
• Enjoy!