Spaghetti arrabbiata with squid
Calorie controlled cooking spray
1 medium, diced
3 clove(s), finely chopped
Chilli, Green or Red
1 individual, red, finely chopped
2 can(s), large, cherry
Wholewheat Pasta, dry
250 g, spaghetti
300 g, cut into rings
1 zest(s) of 1, grated
1 tablespoons, chopped
- Mist a medium pan with cooking spray and cook the onion over a medium heat for 6-7 minutes until softened. Add the garlic and chilli and cook for 2 minutes. Stir in the tomatoes, season and simmer for 20 minutes, until thickened.
- Meanwhile, cook the spaghetti in a large pan of boiling water to pack instructions, until al dente. Drain.
- Add the squid and most of the lemon zest to the tomato sauce and simmer for 3-4 minutes, or until the squid is cooked but still tender. Stir through the drained spaghetti and the parsley.
- Divide between bowls and serve garnished with the remaining zest.