This smells heavenly, the tomatoes are gorgeous and it’s really nice to have some roughage with this dish. Yum yum yum! Also it’s comfort food but not makes-you-fat-bloated-and-uncomfortable comfort food. Really satisfying and filling. Because I’m on my boring diet I had to omit the ricotta and used brown rice pasta instead of spelt spaghetti. This meal is wheat free, gluten free, sugar free, dairy free and is suitable for vegetarians, vegans and those following a thrush/candida diet. This recipe is from Jamie Oliver’s Everyday Super Food.
- Olive oil
- 1/2 bunch fresh thyme
- 4 cloves of garlic
- 1/2-1 fresh red chilli
- 1 lemon
- 500g ripe mixed colour cherry tomatoes on the vine
- 250g best quality ricotta cheese
- 320g dried spelt spaghetti
- 4 handfuls of rocket
- optional: balsamic vinegar
Preat the oven to 180 C. Pour 3 tablespoons of oil into a small bowl. Run the bunch of thyme under a hot tap for 3 seconds to reawaken it, then shake dry and strip the leaves into the oil. Peel the garlic, then finely slice it with the chilli and add to the bowl. Finely grate in the lemon zest, add a pinch of sea salt and black pepper and mix together. Lay the cherry tomatoes in a 30cm by 40cm baking tray. Rub the flavoured oil all over the ricotta and place in the centre of te tray, then gently rub the remaining oil over the tomatoes. Add a splash of water to the tray, place in the oven and roast for 45 minutes, then remove. With 10 minutes to go, cook the spaghetti in a pan of boiling salted water according to the packet instructions.
Life the ricotta out of the tray, then shake the tomatoes off the vines, discarding the stalks. Add half a mug of pasta water to the tray and gently shake from the base. Drain the spaghetti and toss straight into the tray with a squeeze of lemon juice, season to perfection, then break the ricotta over the top. Sprinkle over the rocket, toss together well then serve. You can also drizzle some balsamic over as well.