This Week’s Recipe: Spaghetti with cherry tomatoes and fresh herbs.


Why Spaghetti with tomatoes and herbs?

It appears to be that time of year again – Detox time. Everywhere I turn friends are planning, complaining or enduring a detox in order to shape up for summer.

As a chef I have to taste and try a lot of different foods throughout the day from aioli at 7 o’clock in the morning and bircher muesli at 10 o ‘clock at night, so for me the concept of a detox is un heard of.

Also to be honest I love food and can not see the reasoning in spending weeks with head aches, stomach aches and living in agony fighting cravings for your favourite foods.

When I feel the need to get a little healthier, I look to eat foods that are kept simple and are in season. At risk of sounding a little spiritual I believe that when you are feeling a little under the weather you need to eat foods that nurture the body and soul.

This pasta is one of my favourite dishes to cook when I want to get back on track, because although it might be a pasta dressed with olive oil, to me it celebrates ingredients when they are at their best an can not do anything than make you feel better.

Tomatoes are at their finest from mid October through to February when they are sweet, yet sharp and have a beautiful blood red hue. This pasta celebrates their beauty with fresh herbs and a delicious fruity olive oil. It is delicious eaten warm of served cold.

Ingredients
500g dried spaghetti
400g vine-ripe cherry tomatoes
1 hand full basil leaves
1 handful marjoram
1 handful flat leaf parsley
1/2 handful lemon thyme
6 tablespoons good quality fruity extra virgin olive oil
1 clove garlic, chopped finely
1lemon, juiced
1 tablespoon balsamic vinegar
Salt
Pepper

Method
Cook the pasta in a large pan of salted boiling water and cook until al dente according to packet instructions.

While the pasta is cooking, halve the tomatoes and place them in a large bowl. Roughly chop your herbs and add them to the tomatoes with the olive oil and garlic. Season with salt and pepper and toss. Squish a few of the tomatoes to help release their juices.

Drain the pasta and while it is hot add it to your tomatoes and toss well. Drizzle with vinegar and lemon juice and check for seasoning. Either serve hot or allow to cool to room temperature.

Serves 4-6.
Bon Appetite

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