Spelt pasta with roasted Romanesco and garlic, sun-dried tomato and olive crumbs recipe image

Print Spelt pasta with roasted Romanesco and garlic, sun-dried tomato and olive crumbs

Ingredients

  • 1 head Romanesco
  • 3 garlic cloves, left in their skins
  • Olive oil
  • 200g spelt pasta e.g. fusilli
  • 50g dried breadcrumbs
  • Splash sherry or balsamic vinegar
  • 6 sun-dried tomatoes, roughly chopped
  • 10 pitted black olives, roughly chopped
  • 25g Parmesan, finely grated
  • Salt & pepper

Method

  1. Preheat oven to 190°C/Gas Mark 5.
  2. Cut the Romanesco into florets. Put in a baking dish with the garlic cloves and toss in 2 tablespoon olive oil. Season with salt and pepper and roast.
  3. After the Romanesco and garlic have been in the oven for 15 minutes, remove the garlic to a plate to cool slightly. Toss the Romanesco and keep warm in the oven.
  4. Meanwhile put a large pan of salted water on to boil. Cook the pasta according to packet instructions.
  5. Squeeze the garlic from the skins into a large frying pan and mash up with a fork. Add 2 tablespoons olive oil to the frying pan. Heat, then add the breadcrumbs, tossing them from time to time until golden.
  6. Add a splash of vinegar, the sun-dried tomatoes, olives and season with salt and pepper. Cook for 2 minutes, then remove from the heat.
  7. When the pasta is cooked, drain and toss with the breadcrumbs, Parmesan and roasted Romanesco. Check the seasoning and serve.
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