So Simple, Whole-Wheat Spaghetti with Lamb and Mint

April 16, 2011 by Dina Avila

I love photographing noodles. There is something so beautiful in their monochromatic straight lines when they’re uncooked. Gentle and unassuming. Toss them in a pot of boiling water and them become wild and unruly, curling towards the heavens bursting to be tossed in the perfect sauce. Only then, is their true nature revealed. A nutty, starchy carrier inflated with the intricacies of olive oil, tomatoes, coarse sea salt.

I wanted to cook something simple for this weeks post and my weekly inbox newsletter from Food and Wine was the source of inspiration: Spaghetti with Lamb and Mint. Lamb and mint are two words that will unquestionably get my attention. Individually, each will kick in salivation and a grumbling stomach. Bring the two together and everything stops. Mint’s bright, refreshing tanginess is the perfect balance to lamb’s gamey earthiness. Both warming and invigorating. I don’t know who figured out how amazingly wonderful lamb and mint are together, but I wouldn’t be surprised to find wild mint growing in places where lambs roam…

Cheers!

Whole-Wheat Spaghetti with Lamb and Mint

Adapted from Food and Wine

What you’ll need~

Olive oil

1 shallot, thinly sliced

2-3 cloves of garlic, coarsely chopped

2 leeks, washed and sliced, white and tender green parts

1 pound ground lamb

1 tablespoon ground cumin

1 can chopped tomatoes, drained

1-2 tablespoons tomato paste

1-2 teaspoons sea salt

1 lb whole-wheat spaghetti

Black pepper, freshly ground

1/2 cup chopped fresh mint

Handful of Moroccan Beldi olives

In a large pan warm olive oil of medium heat.

Toss in shallots and leeks stirring until softened.

Add garlic and lamb, cooking until the lamb is no longer pink.

Stir in cumin, tomatoes, tomato paste, and salt.

Cover and simmer for about 15 minutes.

In the meantime, bring a large pot of salted water to a boil.

Add the spaghetti and cook until just barely done, about 15 minutes.

Working in batches, use your tongs to pull cooked spaghetti from the pot and drop in the pan with the simmering sauce.

Toss it all together, add your mint, olives and pepper and serve steaming hot.

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Posted in food, food photography, Natural Foods, recipes | Tagged Beldi Olives, cumin, lamb, leeks, mint, Spaghetti, Whole Wheat Spaghetti | 15 Comments

15 Responses

on September 9, 2011 at 4:34 am | Reply Whole Wheat Spaghetti with Lamb and Mint «

[...] From Leek Soup [...]
on May 1, 2011 at 8:44 pm | Reply thesavvystudent

This looks absolutely fabulous! For the month of May I’m cooking for my entire family while I’m living at home and the one request that they are making is that I include meat in meals. This is difficult for me because I usually only eat meat once or twice a week and the rest of the time its fish or meat alternatives. I think this will be great for the fam!
on April 25, 2011 at 8:01 am | Reply Kristy Lynn

So spring! So beautiful!! I might make this for dinner later…
- on April 25, 2011 at 9:37 am | Reply Dina Avila
  
  Thanks Kristy! -d
on April 24, 2011 at 6:55 pm | Reply Top 10: Pasta « The Frugal Flambe

[...] Leek Soup – Whole wheat spaghetti with lamb and mint. A beautiful conglomeration of flavors served non-traditionally, and I like that. [...]
on April 24, 2011 at 6:38 pm | Reply chefshellina

Adore this recipe- adding it to my Top 10 pasta recipes on my blog (post airs tomorrow 9am CST). Thanks for being so inspiring!
- on April 25, 2011 at 9:38 am | Reply Dina Avila
  
  Wow! Thank you! -d
  - on April 25, 2011 at 9:40 am chefshellina
    
    No problem- here’s the working link: http://thefrugalflambe.wordpress.com/2011/04/25/top-10-pasta/
on April 23, 2011 at 7:46 pm | Reply rsmacaalay

This indeed is simple but a great recipe! Looks so good

Raymund
http://angsarap.wordpress.com
on April 22, 2011 at 9:16 am | Reply walkablefeast

This looks great! I like the combinations and it’s also giving me ideas for a new sort of pizza…hmmm. Better go experiment now.
on April 22, 2011 at 6:23 am | Reply Rufus' Food and Spirit Guide

What a great idea. I love any excuse to use my fresh mint. Also, for people who are making lamb on Sunday I bet this would be a good way to use up leftovers. I know the recipe calls for ground, but I think that can be tweaked if need be. Great photos too!
on April 18, 2011 at 6:47 pm | Reply LimeCake

That looks superb! I saw it in F&W and it instantly called out to me. Yum!
on April 18, 2011 at 8:10 am | Reply freshandfoodie

I love the idea of this sauce — I bet it stands up well to the whole wheat spaghetti. Would love to try this.
on April 16, 2011 at 12:30 pm | Reply Orly @yumivore

Dina I love the way you captured the pasta. So playful! Though my palette has a hard time with lamb (and goat, same for goat cheese) I do appreciate it and have it on rare occasions (moussaka an exception to that, one of my favorite dishes). The way you serve the lamb with spaghetti here makes it so enticing! The Moroccan olives are also a perfect touch. Beautiful recipe and beautifully-worded post! A winner, even for someone who’s not a fan of lamb.
on April 16, 2011 at 10:59 am | Reply Cassie

This pasta looks delicious. I am getting more and more into whole wheat pastas, and I definitely love them with olives. Here soon I will be bombarded with fresh mint from my mother’s garden, I’m always looking for new and tasty ways to use it.