This fresh sauce cooks slowly to bring out the flavours of the garlic, chilli, onion and tomato. The result is almost like a confit, providing a great contrast to the freshness of the herbs.
½ cup extra virgin olive oil
4 cloves garlic, roughly chopped
½ brown onion, finely diced
2 birds-eye chillies, sliced, or ½ tsp dried chilli flakes
2 cups cherry tomatoes, quartered
400g whole squid, cleaned and cut into ½cm rings
½ tsp salt, to season, plus extra for boiling the pasta
freshly ground black pepper
400g dried fettuccine
2 tbsp each finely shredded flat-leaf parsley, basil and dill
Heat about half the olive oil in a large saucepan over medium heat, add the garlic, onion and chilli and fry until fragrant, about 3 minutes. Add the tomatoes and remaining olive oil, season with salt and a few good grinds of black pepper and reduce the heat to medium-low.
Cook until soft, about 10 minutes, then add the squid and slowly cook for a further 5-10 minutes, until just tender. While the squid is cooking, cook the fettuccini in salted boiling water according to the packet directions.
When it's al dente, drain the fettuccine and add to the squid mixture along with 3 tbsp of the pasta water. Stir the spaghetti through the oil and sauce until well coated. Scatter with the herbs and serve immediately.