Spaghetti Puttanesca with Tomato & Roasted Garlic Sauce 
2 squid tubes, sliced (2cmx4cm)
3 kiwifruit, peeled and pureed
3 Tbsp olive oil
2 cloves garlic, peeled and finely chopped
1/2 cup capers
1 cup black olives, pitted and halved
1 chilli, seeds removed and finely sliced
1 Tbsp dried oregano
1 x 330g bottle BARKER’S Tomato & Roasted Garlic Sauce
500g dried spaghetti, cooked until ‘al dente’
1/2 cup basil leaves, sliced
Salt and freshly ground black pepper, to taste
1/4 cup of grated or flaked fresh parmesan
Toss the squid through the kiwifruit puree for 7 minutes and then strain in a sieve or colander.
Heat the olive oil in a saut￩ pan and stir fry the garlic, capers, olives, chilli and oregano.
Add the squid and cook for 3 minutes.
Stir in the Barker’s sauce, heat to simmer and then fold in the spaghetti and cook for 3 minutes.
Stir in the seasonings and basil and serve in pasta bowls topped with the parmesan.
Also works well with penne pasta.
Replace the squid with anchovies.
Modified Paul Jobin recipe
www.pauljobin.co.nz
 For a gluten free version, use dried gluten free spaghetti or penne.
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