1. Preheat the oven to 200ºC. 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. Add the spaghetti to a large saucepan of boiling water and cook until al dente. 4. Heat 1 tablespoon of oil in a large pot over a medium heat, add the onion and garlic, and sauté until softened. 5. Add the sage and sauté for 1 minute or until soft. 6. Add the drained spaghetti and toss to combine. 7. Pour in the stock or wine/vegetable stock, season with salt and freshly ground pepper, and toss together for 2 minutes. 8. Add the potato slices and lemon juice and toss for 1 minute further or until the liquid has reduced. 9. Remove from the heat and drizzle with a little olive oil. 10. Transfer the spaghetti to a large serving platter and sprinkle with the parmesan or pecorino. 11. Serve with crusty rolls and salad greens. ---------------------------------------------------------------------------
Nutrition
Ingredients
