A 30 minute meal made with Bella's Calamar en Aceite de Oliva. Fresh, tender baby squid slowly cooked in only the finest extra virgin olive oil and seasoned with lots of love.

Level of Difficulty: Easy
Prep Time: Approx. 30 mins
Serving Size: Approx 3-4 pax

SQUID INK LINGUINE WITH CALAMAR EN ACEITA DE OLIVA WITH ROASTED GARLIC AND TOMATO
What you will need:

• 1 bottle Calamar En Aceite de Oliva
• 250 g sqiud ink linguine (black pasta)
• 250g cherry tomatoes
• 1 bulb garlic
• Olive oil
• Lemon

How to make it:

1. Oven roast garlic and cherry tomatoes in a preheated oven (160-180C)  for 30 mins
   - Wash cherry tomatoes, peel garlic
   - cut foil big enough to wrap or line and cover the ingredients
   - line your baking sheet with foil and throw in the tomatoes and garlic and drizzle with olive oil
   - Make sure it is sealed to avoid burning or overcooking
   - place in oven and roast for 20 mins unopened, 10 mins opened
2. Cook your pasta in boiling water for 7-9 mins 
   cooking times may vary depending on your pasta of choice. Best to check the label for instructions
3. Heat and Assemble
   - heat 1 bottle Calamar En Aceite de Oliva in non stick pan for a few minutes, throw in your pasta, tomatoes and garlic
4. Serve with lemon

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Blog Entry and Recipe by: The Seven Pantry
Ingredients from The Seven Pantry

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