Spaghetti with Caramelised Orange and Thyme
This is a recipe that has survived from Renaissance Florence and is still cooked today by some of the more traditional Tuscan eateries.
- 400g spelt spaghetti
- 1 cup finely-grated Parmesan cheese
- 4 oranges
- 1 bunch thyme, finely chopped
- 100g unsalted butter
- ½ cup caster sugar
- 1 Tbsp apple cider vinegar
- ½ tsp ground cinnamon
1 Cook the spaghetti in a large saucepan of rapidly-boiling salted water according to manufacturer’s instructions until al dente, then drain well and toss with the Parmesan cheese.
2 Finely grate the zest of the oranges and set aside. Cook the butter in a large frying pan until browned, then mix in the zest, thyme and sugar. Cook for 5 minutes, then once the mixture thickens add the juice of 2 oranges, vinegar and cinnamon. Segment the remaining oranges and mix in with the pasta.