Today I bring you a healthy and delicious recipe from one of the media chefs I like the most, Jamie Oliver.
This spaghetti recipe is from his latest book: Healthy Recipes for Every Day. I confess I own all of Jamie's books, and I love the kind of cooking he does: practical and full of spices and enticing aromas... that is exactly what you'll find in his latest book: many healthy and flavorful dishes, with the added value that many of his proposals are vegetarian.
Low Le Creuset cocotte and Fleur de Ligne porcelain bowl
To cook these delicious spaghetti, I used my Le Creuset low casserole. As you can see in the photo, it is much lower than a traditional casserole. For me, it's great for preparing brothy rice dishes, garlic chicken, ratatouille... It's an ideal complement in my kitchen.
And to serve them, I used the bowl from the Fleur de Ligne by Tokyo Design Studio collection. Don't know this brand yet? Take a look around the shop and discover the porcelain bowls and trays so beautiful that they've added them to the Claudia&Julia catalog. I've already started my own collection!
Ingredients (for 4 people):
Olive oil
A few sprigs of fresh thyme
4 garlic cloves
1 fresh chili
1 lemon
500 g cherry tomatoes on the vine in different colors
250 g ricotta
320 g wholegrain spaghetti
four handfuls of arugula
balsamic vinegar
salt
black pepper
Preparation:
1. Preheat the oven to 180 ºC, top and bottom heat.
2. In a bowl, put 3 tablespoons of olive oil, the thyme leaves, the sliced garlic cloves, the chopped chili, the lemon zest, a pinch of salt and ground black pepper. Mix well.
3. Arrange the tomatoes in the low casserole together with the ricotta. Drizzle with the aromatic oil you prepared and add a splash of water. Roast for 45 minutes.
4. 10 minutes before the roasting time ends, cook the spaghetti separately in plenty of salted water.
Book "Healthy Recipes for Every Day" by Jamie Oliver, MasterClass cutting board, Le Creuset Damascus steel knife, Le Creuset grinder and Fleur de Ligne porcelain bowl.
5. Remove the ricotta from the casserole and separate the tomatoes from their vine. Discard the stem.
6. Pour half a cup of the spaghetti cooking liquid into the casserole and scrape the bottom with a spatula to release all the juices.
7. Drain the spaghetti and put them in the casserole. Squeeze half a lemon over them and add a splash of balsamic vinegar. Stir well so they mix with the sauce.
8. Spread the ricotta over the spaghetti and scatter the arugula. Mix well and serve.
Comments
Claudia said:
Seguro que salen ricos, ricos Ana!! Muchas gracias, saludos!
Claudia said:
Felices de que lo hayas descubierto, May, vale la pena :) Un saludo!
Claudia said:
Seguro que sí, Inés! Este es el gran éxito de Jamie: platos que gustan mucho en el día a día, muy fáciles de hacer y siempre muy ricos :) Gracias por escribir, un saludo!
Ana said:
Los hago muy parecidos, con puesto rosdo
casero, lo demás casi igual, me encantan
May said:
Que plato más delicioso, me encanta este cocinero que, gracias a vosotros, lo he conocido.
Estupenda receta pero me hubiera encantado tener la cocotte. En uno de estos días que tengais alguna rebaja me lo compro.
INES DIAZ G said:
Me encanta!! A J.Oliver le vi hacer en un programa en una ocasión, un plato de pasta con carne asada y tomate que me pareció diferente y que tenía que ser una delicia!!