Vegetarian mains
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 and pepper
Method
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Step 1
Preheat oven to 190°C/Gas Mark 5.
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Step 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.
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Step 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.
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Step 4
Meanwhile put a large pan of salted water on to boil. Cook the pasta according to packet instructions.
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Step 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.
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Step 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.
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Step 7
When the pasta is cooked, drain and toss with the breadcrumbs, Parmesan and roasted Romanesco. Check the seasoning and serve.