Spaghetti with vine tomatoes and roasted ricotta from Jamie Oliver

Today I bring you a healthy and delicious recipe from one of my favorite media chefs, Jamie Oliver.

This spaghetti recipe is from her latest book: Healthy Recipes for Everyday Life . I confess that I have all of Jamie's books, and I love the kind of cooking she does, practical and full of spices and suggestive aromas... that is precisely what you will find in her latest book: many healthy and flavourful dishes, with the added value that many of her proposals are vegetarian.

Le Creuset low cocotte and Fleur de Ligne porcelain bowl

To cook these delicious spaghetti, I used my Le Creuset low cocotte . As you can see in the photo, it is much lower than a traditional cocotte . For me, it is great for preparing rice soups, garlic chicken, ratatouille... It is an ideal addition to my kitchen.

And to serve them, I used the bowl from the Fleur de Ligne collection by Tokyo Design Studio. Don't you know this brand yet? Take a look around the store and discover the beautiful porcelain bowls and trays that have been added to the Claudia&Julia catalogue. I've already started to make my own personal collection!

Ingredients (for 4 people):

Olive oil
A few sprigs of fresh thyme
4 cloves of garlic
1 fresh chilli
1 lemon
500 g cherry tomatoes on the vine of different colours
250 g ricotta
320 g whole wheat spaghetti
four handfuls of arugula
Modena vinegar
salt
black pepper

Elaboration:

1. Preheat the oven to 180ºC, top and bottom heat.

2. In a bowl , add 3 tablespoons of olive oil, the thyme leaves, the sliced ​​garlic cloves, the chopped chilli, the lemon zest, a pinch of salt and ground black pepper. Stir well.

3. Place the tomatoes in the shallow cocotte along with the ricotta. Drizzle with the aromatic oil you have prepared and add a splash of water. Bake for 45 minutes.

4. 10 minutes before the end of the baking time, cook the spaghetti separately in plenty of salted water.

Jamie Oliver's Healthy Everyday Recipes book, MasterClass cutting board , Le Creuset Damascus steel knife , Le Creuset mill and Fleur de ligne porcelain bowl .

5. Remove the ricotta from the cocotte and separate the tomatoes from their vines. Discard the stems.

6. Pour half a cup of the spaghetti mixture into the cocotte and scrape the bottom with a spatula to release all the juices.

7. Drain the spaghetti and put them in the cocotte. Squeeze half a lemon over them and add a splash of Modena vinegar. Stir well to mix them with the sauce.

8. Spread the ricotta over the spaghetti and sprinkle with the arugula. Mix well and serve.