Squid Ink Pasta

Serves: 2
Easy
Time: 20 minutes

INGREDIENTS:

200g squid ink pasta
4 tablespoons olive oil
1 red onion, diced
2 garlic cloves, crushed
Pinch of dried chilli flakes
20 banana prawns, peeled and deveined
200g mixed cherry tomatoes 
1 lemon, zest finely grated, juiced
¼ cup chopped parsley

METHOD:

1. Cook the pasta in a large pot of boiling salted water according to packet instructions.

2. Meanwhile, heat 1 tablespoon of the olive oil in a large deep frypan over a medium heat. Add the onion, garlic and chilli. Sauté for a few minutes until the onion is soft. Transfer to a bowl and set aside.

3. Add the remaining olive oil to the pan along with the prawns, tomatoes, lemon zest and juice. Toss for 2 minutes, until the prawns are cooked. Return the onion mixture to the pan and add the drained pasta. Sprinkle with parsley and toss until well combined. Season generously with salt and freshly ground black pepper and serve.
   

‘I am so hungover.’
‘How much did you drink?’
‘I didn’t...I had pasta!’