Spaghetti With Potato, Sage And Lemon

1. 1

   Preheat the oven to 200u00b0C.

2. 2

   Thinly slice the potatoes, and place the potato slices on two lightly oiled baking trays, sprinkle with thyme, drizzle with a little olive oil and bake for 15-20 minutes, or until tender and golden. Set aside.

3. 3

   Add the spaghetti to a large saucepan of boiling water and cook until al dente.

4. 4

   Heat 1 tablespoon of oil in a large pot over a medium heat, add the onion and garlic, and saute until softened.

5. 5

   Add the sage and saute for 1 minute or until soft.

6. 6

   Add the drained spaghetti and toss to combine.

7. 7

   Pour in the stock or wine/vegetable stock, season with salt and freshly ground pepper, and toss together for 2 minutes.

8. 8

   Add the potato slices and lemon juice and toss for 1 minute further or until the liquid has reduced.

9. 9

   Remove from the heat and drizzle with a little olive oil.

10. 10

    Transfer the spaghetti to a large serving platter and sprinkle with the parmesan or pecorino.

11. 11

    Serve with crusty rolls and salad greens.

* Per serving · 4 servings · Values may vary.