Here at mission control, we are cooking a beautiful pasta dish, we're testing it, we're shooting it
spaghetti, we're doing it with spelt flour, so really nice whole-grain, really good for you
with lovely slow roasted cherry vine tomatoes and we're gonna roast it with a nice
chunk of ricotta at the same time which is really crumbly, it's a wonderful carrier of flavors
let me show you how to do it, first up in a little bowl
add four tablespoons of olive oil. I wanna flavor that oil so what I'm gonna do is take off
my thyme, now to bring out the most amount of flavor in this thyme I'm gonna put it
in a little cup of boiling water for three seconds just by heating it up for a second
you start that flavour story much much quicker ok, this is like a really nice
beginning to the story, now I'm gonna kind of back this up with some traditional little bits
garlic, and this is actually new season's garlic
I'm just gonna finely slice this, this is enough for four people, into the oil with the thyme
lemon is really really good, so I'm gonna use just the zest of half a lemon
and you might as well season this as well
my best friend, chilli. Taste the chilli first and if it's super hot just had a little bit
this is quite a mild chilli, so I have about three quarters, this goes into the oil and the garlic
I grow really good tomatoes here, only for about two and a half months of the year, admittedly in the summer
so get the tomatoes on the vine, keep them out of the fridge for the love of God
place the vine facing down and also I've got the yellow ones here as well, how beautiful is that.
and then we've got our little, garlic, lemon, and chilli oil here
So I'm just gonna first of all, rub this all over the top of the ricotta and we'll take that and can go in there.
and then all the rest of this lovely oil just put that in and around, don't waste any
and I just want you to carefully just chivvy and touch 'em up
and give 'em a little grope and a little slap and tickle
So that's really it, start to finish that should take no longer than two minutes
Ok so that's gonna bake for about 50 minutes
So those beautiful tomatoes and the ricotta have had about 45/50 minutes. They're just on the turn colour-wise
It's just catching on the bottom, I'm gonna put in three hundred and twenty grams of beautiful pasta
we'll boil that nice and hard, I find that the whole-meal pastas
this is a spelt pasta as well, you know, normally need a little bit more cooking.
But this is seven minutes so pretty damn good actually
and come and have a look at this, that's basically what you get
but come over here, see those little burnt bits
don't look at those as being, y'know, horrible and burnt and disgusting
that is proper caramelisation there, like amazing flavor and this whole dish is about that
so what I'm gonna do is just take the tomatoes
often you can just shake 'em off, like that
just pinch them off if they're being a little bit insolent
right, see how lovely and sticky and gorgeous that is?
So just take some of that spelt-y hot water and I'm just gonna pour it on the bottom of the tray
that's the natural sugars in the tomatoes
that's caramelisation right there, if I just shake it you can see it's just cleaning
the tray for us, look at dark that's getting, I'm not even scraping it just shaky-shaky-woo-woo
so we get char, it's kind of reduced, it becomes even more crumbly
sucks up that flavor, we've nice result there and then I'm gonna just take across here
move around, it will suck up excess liquid this tray's sort of cooled down now and if you can
get that little kind of tossing action, it really helps in that sort of story
look at that, really gorgeous and I'm just gonna break that up, I don't wanna kind of completely
dismantle it, but the nice thing is you can go into big chunks
or you can kind of break it up really fine and get messy
gorgeous
I don't know if you've ever seen these, they're not itallian so this is definitely not classic
they are alfalfa sprouts
so they you go, a lovely lovely little pasta dish.