Spaghetti with vine tomatoes and roasted ricotta from Jamie Oliver

Today I bring you a healthy and delicious recipe from one of the media chefs that I like the most, Jamie Oliver.

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

Le Creuset low cocotte and Fleur de Ligne porcelain bowl

To cook this delicious spaghetti, I used my low Le Creuset cocotte . As you can see in the photo, it is much lower than a traditional cocotte . For me, it is great for preparing soupy rice, garlic chicken, ratatouille... It is an ideal complement in 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 have already started making my private collection!

Ingredients for 4 people):

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

Elaboration:

1. Preheat the oven to 180ºC, heat up and down.

2. In a bowl , put 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. Arrange the tomatoes in the low cocotte along with the ricotta. Water with the aromatic oil that you have prepared and also 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.

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 cocotte and separate the tomatoes from their vine. Undo the stem.

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

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

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