Serves 4
Prep: 15 min
Cook: 15 min

400g squid ink (black) spaghetti
2 large garlic cloves
1 tbsp olive oil
240g tub Merchant Gourmet sun-blush tomatoes in olive oil
75g rocket
75g Parmesan flakes

METHOD Boil the spaghetti in a large pan of salted water according to packet instructions.

Drain. Meanwhile, crush the garlic with your fist and flake away the papery skin. Chop the garlic, sprinkle with a little salt and use the flat of a knife to work it to a paste. Pour the olive oil into the (empty) spaghetti pan, stir in the garlic and return to a low heat, stirring constantly for about 30 seconds until aromatic but uncoloured.

Add the tomatoes and their olive oil, stir around to heat through and then remove the pan from the heat. Return the pasta, stir well, then add the rocket and Parmesan flakes.

To make Parmesan flakes, incidentally, use a potato peeler and slide firmly down a chunk of cheese. Season with black pepper and toss again, until the rocket wilts and the Parmesan melts. Serve immediately (but good cold).

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue