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Spooky Black Spaghetti


Recipe

Ingredients

  • 4 small pumpkin, like a red onion squash or red kuri squash, around 800g/28oz
  • 500g/17.6oz fresh squid ink tagliatelle
  • 2 garlic cloves
  • 300g/10.5oz king prawns
  • 250g/8.8oz cherry tomatoes
  • A bunch of fresh basil
  • 2 Tbdp Nudo extra virgin olive oil
  • 1 Tbsp butter
  • Salt and pepper to taste
4 small pumpkin, like a red onion squash or red kuri squash, around 800g/28oz 500g/17.6oz fresh squid ink tagliatelle 2 garlic cloves 300g/10.5oz king prawns 250g/8.8oz cherry tomatoes A bunch of fresh basil 2 Tbdp Nudo extra virgin olive oil 1 Tbsp butter Salt and pepper to taste

Method

  1. Preheat the oven to 350°F/180°C.
  2. Slice off the top quarter of each pumpkin and scoop out the insides, then drizzle a little olive oil inside. Bake them on a baking sheet for an hour, by then the flesh should be soft and the sides lightly browned.
  3. When the pumpkins are nearly ready, bring a big pot of salty water to boil ready for the pasta. Half the cherry tomatoes and finely chop the garlic, then sauté in the olive oil and butter along with the prawns. 
  4. Cook the pasta in the boiling water till it is al dente, then toss in the frying pan with the prawns and tomatoes for a minute. Season with salt and pepper and toss through the basil leaves.
  5. Scoop into the cooked pumpkins and serve.
  6. BOO!

Sneaky spooky tip: if you like a bit of a kick, mix through or drizzle some of our Sicilian chilli oil  across when you serve.