Healthy & Wholesome Recipes
SPICY TOMATO, OLIVE AND BUFFALO MOZZARELLA SPELT SPAGHETTI
I suppose this is a cross between a pasta puttanesca (‘lady of the night’) and a pasta aglio, olio e peperoncino (garlic, oil and chilli pepper). Mini mozzarella balls are very useful for this recipe as well. I’ve only added a handful of olives here, but if you love olives feel free to go mad!
100g spelt spaghetti
1 clove of garlic (thinly sliced)
2 anchovies (optional)
A large handful of Kalamata olives, stoned
1 teaspoon of dried chilli flakes
A few cherry tomatoes, halved
1 buffalo mozzarella, sliced in half cm discs
2 sprigs of flat-leaf parsley or basil
Cook the spaghetti according to the pack instructions until al dente.
Gently heat a good glug of oil in a large frying pan and add the garlic, anchovies (if using), olives, chilli flakes and cherry tomatoes. Cook until the garlic has softened a little and the anchovy has started to dissolve (2–3 minutes). Toss the spaghetti through it
Toss the slices of mozzarella through the cooked spaghetti and serve with the fresh herbs sprinkled over the top.
These parcels are a very quick and easy way to cook fish and there is no washing up!! Use any type of fish you like with any combination of flavours, or you can also use thinned out chicken fillet instead of the fish. I like to use cod or haddock for this recipe but you can use any white fish you prefer.
For the fish:
2 x 150g fillets of cod/haddock (skinned)
4 mushrooms, sliced
1 small onion, diced
1 pinch of herbes de provence for each piece of fish
A splash of white wine
For the wedges:
4 medium-sized Rooster potatoes
Salt and pepper, to season
3 tablespoons olive oil
Preheat the oven to 180˚C/fan 160˚C/gas mark 4.
Cut the potatoes into wedge-shaped pieces. Place on a baking tray, season and drizzle with the olive oil. Cook for 20–30 minutes until soft.
Cut out a rectangular piece of parchment or baking paper large enough to hold the fish and wrap it up. Place the fish in the centre and place the other ingredients you are using on top.
Wrap up tightly and ensure the steam cannot escape.
Place on a baking tray and put in oven for 15–20 minutes (this depends on the thickness of the fish you are using). Check the fish is cooked through before serving.
Serve the fish with all the juices, a portion of wedges and some vegetables of your choice.
Other suggestions to use with the fish:
Half a red onion, 8 cherry tomatoes, a pinch of dried oregano and 30g crumbled feta.
A handful of spinach, a clove of garlic and a small drop of cream, for each piece of fish.
A pinch of cumin, a slice of lime and a clove of garlic, thinly sliced, for each piece of fish.
1 teaspoon of harissa paste brushed over each piece of fish and a nice with a dollop of Greek yoghurt when serving.
A slice of orange, a pinch of smoked paprika, a slice of roast red pepper and a couple of Kalamata olives, for each piece of fish.