Thursday, 15 July 2021


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


  • 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
  • 2 fresh burrata balls


  • 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!

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