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  • The Australian Women’s Weekly Food

    Pastas for the SOUL

    Jul 03, 2022 2 minutes

    Baked chilli bocconcini and squid ink spaghetti

    PREP + COOK TIME 25 MINUTES SERVES 4

    500g squid ink spaghetti
    200g bocconcini, drained
    ¼ cup (60ml) extra virgin olive oil
    1 long fresh red chilli, chopped finely
    2 cloves garlic, crushed
    1 teaspoon finely grated lemon rind
    ⅓ cup (55g) dry-roasted almond kernels, chopped coarsely
    2 tablespoons fresh flat-leaf parsley leaves

    Preheat oven to 240°C/220°C fan. Grease a 2-litre (8-cup) ovenproof dish.

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