Ingredients:
8 large potatoes, peeled
olive oil
1 teaspoon dried thyme
1 large onions, sliced
4 garlic cloves, finely chopped
1/2 cup sage leaves
500 g spaghetti
1 1/2 cups vegetable stock
sea salt
fresh ground black pepper
1 large lemons, juice of
100 g parmesan cheese or 100 g pecorino cheese, shaved
Directions:
Preheat the oven to 200 C.
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.
Add the spaghetti to a large saucepan of boiling water and cook until al dente.
Heat 1 tablespoon of oil in a large pot over a medium heat, add the onion and garlic, and saute until softened.
Add the sage and saute for 1 minute or until soft.
Add the drained spaghetti and toss to combine.
Pour in the stock or wine/vegetable stock, season with salt and freshly ground pepper, and toss together for 2 minutes.
Add the potato slices and lemon juice and toss for 1 minute further or until the liquid has reduced.
Remove from the heat and drizzle with a little olive oil.
Transfer the spaghetti to a large serving platter and sprinkle with the parmesan or pecorino.
Serve with crusty rolls and salad greens.
Servings: 6
Time preparation: 10 min.
Time total: 50 min.