Recipe: Black Pasta with Squid and Rocket

It’s no secret that Southern Europe knows what tastes good. But it’s also incredibly healthy. Fresh, simple seasonal ingredients, uncomplicated dishes, kind to your wallet and simply mega-delicious. What’s not to like?

Making your own squid ink pasta and fresh pasta sounds exciting, but give it a try because, point 1: it’s great fun and point 2: it’s much tastier than the ready-made dried version from the supermarket. How to make black pasta? Read all about it here.

How to make it

• Cut the squid bodies into 1 cm-wide rings. Heat the oil in a large frying pan and stir-fry all the squid pieces for 3–4 minutes, until almost cooked. Stir in the spring onions, add pepper and salt, and fry everything for another 3 minutes. The tentacles should be bright pink.
• Add the black pasta and 100 ml of the cooking water. Stir the mixture well and bring it to the boil.
• Remove the pan from the heat and stir in the rocket. Serve with lemon and a drizzle of olive oil.

Title: The Mediterranean Diet Cookbook
Author: Susie Theodorou
Price: €20.00
Publisher: Spectrum

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• Fig Tart with Pistachio & Halloumi
• Recipe: Kleftiko (Slow-Cooked Lamb)