Back

Spaghetti with calamari, beans and olives

This dish works well as a pasta sauce or if you’re trying to stay off the good stuff, it works just as well as a salad, served with boiled potatoes. Michael Diacono mixes calamari with cannellini beans and black olives with a couple of tomatoes. Whichever way you choose to enjoy this, a slice of Maltese bread would not go amiss!

Spaghetti with calamari, beans and olives

Ingredients
  • 1 red onion, chopped
  • 2 cloves garlic
  • Olive oil
  • ½ chilli
  • 2 bay leaves
  • 2 sprigs oregano
  • 2 tbsp black olives
  • 4 large tbsp cannellini beans
  • 3 tsp smoked paprika
  • 1 tin whole tomatoes
  • ½ lemon, zest only
  • 1 calamari, cleaned and peeled
  • Salt and pepper
  • 500g Rummo spaghetti No. 3


Method

1.Boil the pasta in salted water until al dente.

2.Gently fry the onion in olive oil with the garlic and chilli.

3.Add the bay leaves, oregano, olives and beans.

4.Add the paprika and mix well.

5.Add the tomatoes without the sauce from the tin and the lemon zest and season with salt and pepper.

6.Score the calamari and cut into rough chunks.

7.Add the pasta with a little bit of the cooking water to the sauce and add the calamari.

8.Garnish with some more oregano and serve immediately.

This recipe first appeared on Gourmet Today TV, aired on TVM on 19 November, 2016.

Latest recipes