You will need:

  • 400g squid ink pasta

  • 130ml extra-virgin olive oil

  • 1/2 large red onion, diced

  • 3 garlic cloves, finely sliced

  • 1 long red chilli, finely sliced

  • 1 spicy cured chorizo, halved lengthways and finely sliced

  • 250g cherry tomatoes

  • 1 large cuttlefish with tentacles, finely sliced

  • 1 bunch of basil, leaves picked and torn

  • Finely grated zest and juice of 1 lemon

  • salt flakes and freshly ground pepper

How to cook:


Step 1Bring large saucepan of water to the boil and add enough salt so that it tastes like the ocean.


Step 2Depending on the cooking time of your pasta, add it to the water with enough time for it to cook and steam dry in the colander for a couple of minutes before the sauce is ready - this will allow more of your sauce to be absorbed into the pasta, giving it a richer flavour.


Step 3Add 3 tablespoons of the oil and the onion, garlic and chilli to a large saucepan over high heat and cook until softened.


Step 4 Add the chorizo and fry until caramelised. Add the tomatoes and cook for about 5 minutes until soft. Add the cuttlefish and reduce to a medium heat - we're looking to gently poach the cuttlefish, which will stop it from becoming tough.


Step 5 After 2-3 minutes, add the basil, remaining oil and lemon zest and juice. Stir to combine. Season the sauce well with salt and pepper and tip into the pasta pan with the drained pasta.


Step 6Toss gently to combine and serve immediately.