here at Mission Control we are cooking a beautiful pasta dish we're testing it they were shooting it spaghetti we're doing it with spelt flour so really nice whole-grain really good for you with lovely slow-roasted cherry vine to Mars and we're going to roast it with a nice chunk of ricotta at the same time which is really crumbly it's a wonderful carrier of flavors let me show you how to do it and first up in a little bowl add four tablespoons of olive oil I want to flavor that oil so what I'm going to do is take off my time now to bring out the most amount of flavor in this time I'm going to put it in a little cup of boiling water for three seconds just by heating it out for a second you start that flavor story much much quicker okay this is like a really nice beginning to the story now I'm going to kind of back this up with some traditions are little bits garlic and this is actually new seasons garlic I'm just going to finely slice this this is enough for four people into the oil for the time lemon is really really good so I'm going to use just the zest of say half a lemon and you might as well seasoned this as well my best friend chili taste the chili first and if it's super hot just add a little bit but this is quite a mild chili so I'll have about three quarters this goes into the oil and the garlic I grow really good tomatoes here only for about two and a half months of the year admittedly in the summer so get the tomatoes on the vine keep them out of the fridge for the love of God place the vine facing down and also got the yellow ones here as well how beautiful is that and then we've got our little garlic lemon and chili oil here so I'm just going to first of all rub this all over the top of the ricotta and we'll take that and that can go in there and then all the rest of this lovely oil just put that in and around don't waste any and then I just want you to carefully just chippy and touch them up and give them a little grope and a little slap and tickle so that's really it start to finish that should take no longer than two minutes okay so that's going to bake for about 50 minutes so those beautiful tomatoes and the ricotta I've had about 45 50 minutes they're just on the turn color wise it's just catching on the bottom I'm going to put in 320 grams of beautiful pasta will boil that nice and hard I find that the whole meal pastas this is a spell faster as well you know they're normally need a little bit more cooking but this is seven minutes so pretty damn good actually come and have a look at this that's basically what you get but come over here see those little burnt bits don't look at those as being you know horrible and burn and disgusting that is proper caramelization air like amazing flavor and this whole dish is about that so what I'm going to do is just take the tomatoes often you can just shake them off by that just pinch them off if they're being a little bit insolent right see how lovely and sticky and gorgeous that is so just take some of that spell tea hot water and I'm just going to pour it on the bottom of the tray that's the natural sugars in the tomatoes that's caramelization right there if I just shake it you can see it's just cleaning the tray for us look how dark that's getting I'm not even scraping it just shaky shaky woo woo so we get char it's kind of reduced it becomes even more crumbly sucks up that flavor you've got a nice result there and then I'm going to just take it across here move it around it will suck up excess liquid this trade sort of cooled down now and if you can get that little kind of toss in action it really helps in that sort of story look at that really gorgeous and I'm just going to break that up I don't want to kind of completely dismantle it but the nice thing is you can go into big chunks or you can kind of break it up really fine and get messy yes done have you've ever seen these they're not Italian so this is definitely not classic there are our far far sprouts so they go a lovely lovely little pastiche you