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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