- 200g/7oz spaghetti
- 1 tbsp extra virgin olive oil
- ½ onion, peeled, finely chopped
- 1-2 garlic cloves, peeled, crushed
- ½ tsp finely chopped red chilli
- 10 cherry tomatoes, halved
- 10 fresh basil leaves, torn
- 1 small squid and tentacles, cleaned, skin removed, body cut into rings
- salt and freshly ground black pepper
- 1 lemon wedge
- Bring to the boil a large pan of salted water. Cook the spaghetti in the boiling water, following the instructions on the packet for timing.
- Heat the olive oil in a saucepan and fry the onion and garlic for five minutes. Add the chopped chilli and halved tomatoes. Cook, stirring, on a medium-low heat for two minutes.
- Add half the torn basil and the squid. Cook over a low heat for 5-10 minutes, or until the squid flesh is cooked but still tender.
- Drain the spaghetti and mix with the sauce in the pan. Season with salt and freshly ground black pepper, to taste.
- To serve, put the spaghetti in a bowl, scatter over the rest of the torn basil and serve with a lemon wedge.