Express recipe from a star chef: Oven spaghetti with feta in just 8 minutes
Too tired to cook in the evening? Star chef Christian Henze reveals how to get a delicious soul food dish out of the oven and onto your plate in just a few minutes.
Everyone knows that. The call for a ready-made pizza from the freezer is never louder than after a long day. When you really just want to put your feet up and relax. However, the stomach likes when there are other plans and demands to be fulfilled – and as quickly as possible. But do you really have to wave a cooking spoon yourself for hours? no Star chef Christian Henze has perfected fast food cooking.
In his new book “Feierabend Blitzrezepte Express” he shows how it’s done – with a maximum of five main ingredients in 15 minutes. This is his promise. In the interview, star He said, “Cooking well has nothing to do with an elaborate kitchen, nor does it have to do with lots of ingredients.” One of these fast food recipes is baked spaghetti with feta. They’re ready in eight minutes, plus 10 minutes in the oven.
Baked spaghetti with feta for two
300 g of spaghetti cooked from the previous day
150 g cherry tomatoes
100 g of feta
5 tbsp olive oil
1 bunch of arugula
black pepper from the mill
Preheat the oven to the grill setting. Boil the spaghetti in boiling hot water, let it stand for a while, drain and place in a casserole dish. Meanwhile, wash and halve the cherry tomatoes and chop the feta. Add both together with the oil to the hot spaghetti, mix and cook in the preheated oven for 10 minutes. Meanwhile, wash the rocket, shake dry and roughly chop. Take the form out of the oven, mix the spaghetti well with two spoons and season with salt and pepper. Spread arugula on top.
Hint: This recipe is a great way to use up leftover pasta. Of course, spaghetti can also be cooked fresh – then it is absolutely necessary to process it wet and hot.
Recipe from Christian Henze’s new cookbook: “After work quick recipes Express: maximum 15 minutes with only 5 ingredients“, published by Becker Joest Verlag, 192 pages, 24 euros.
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