Thursday 4 August 2011

Pasta with Spinach and Goat's Cheese

Tomato Sauce with Tagliatelle, Spinach and Goat’s Cheese
from Jamie’s Dinners, Jamie Oliver, Penquin Books, 2006.

I really do not like the way Jamie Oliver sets out his recipes. There is no list of ingredients for this tomato sauce. You have to locate them within the instructions. They are highlighted from the text, but for this recipe the highlight for the ingredients is grey while the text is in black. It’s not that much of a highlight and you have to go digging through the recipe to make the list of what you need. It would be far better to have a separate list; it is very easy to miss something.

The dish is named in an unusual fashion: the sauce is identified as the hero rather than the particular pasta.

The sauce is an easy one to make and it does have some added touches to give it a special flavour. The instructions also include some information on how to cook the tinned tomatoes so that they are a little sweeter.

Once the sauce is ready, it is an easy step to cook the pasta and serve it up. A pleasant dish that would be a simple one to toss together in a hurry if you had a bought tomato sauce—though not nearly as good.

Taste: ✔✔✔
Ease of cooking: ✔✔✔✔ 

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