I blitzed the almonds in a food processor (Image: Express)
Since starting on Monday, January 7, 2025, the money-saving cooking show has featured mouthwatering Bolognese and tasty lasagne. The chef has even released his recipes on his website, which is where I felt inspired to try out his spaghetti frittata.
While the calls for fresh mint, I used up the herb I had stocked in my kitchen cupboard, but this simple tweak may have been a huge mistake.
All the other ingredients were used as instructed, and I followed the step-by-step. Yet, right at the end (after an hour of cooking), I was left feeling disheartened by the crunchy, dry, and tasteless mess I had created. So, where did I go wrong? I did not use fresh mint and reduced the portion size.
If you would like to try this , I would definitely recommend adding fresh mint. It really could make a huge difference to the overall outcome of the meal. Reducing the portion size for two people could have also affected its overall taste. For better results, I’d suggest making the recommended amount, which serves six.
Oh! And make sure to create a delicious zingy salad on the side when the spaghetti is cooking in the oven.
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Spaghetti frittata (Image: Express )
Jamie Oliver’s spaghetti frittata recipe
Serves: six people
Ingredients
300g dried spaghetti
500g frozen peas
One bunch of fresh mint (30g)
Two cloves of garlic
50g ground almonds
75g Cheddar cheese, plus extra to serve
Extra virgin olive oil
Six large free-range eggs
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The end result was such a mess (Image: Express)
Ingredients
Method
Preheat the oven to 220C (425F/gas seven). Cook the pasta in a large pan of boiling salted water, according to packet instructions, then drain and tip back into the pan.
Meanwhile, make the peasto
Cook the peas (according to packet instructions) in the microwave, then place in a food processor. Pick in the mint leaves, peel and add in the garlic, and tip in the ground almonds. Add in chunks of cheese, drizzle in four tablespoons of olive oil and blitz, then season.
Toss most of the peasto into the spaghetti pan. Crack in the eggs, beat together and mix into the spaghetti with a pinch of salt and pepper.
Put a large, non-stick, ovenproof frying pan on high heat. Tip in the spaghetti mixture, pressing it down with your spatula, and let it sizzle for one minute, then transfer to the oven for 25 minutes.
Carefully turn out, and serve with dollops of the remaining peasto and grate over some cheese. Best served alongside a salad.