Spelt pasta with roasted romanesco and sundried tomatoes recipe

1. 1

   Cut the romanesco into florets.

2. 2

   Put in a baking dish with the garlic cloves and toss in 2 tbsp olive oil.

3. 3

   Season with salt and pepper and roast at 190C.

4. 4

   Now put a large pan of salted water on to boil.

5. 5

   After the romanesco and garlic have been in the oven for 15 mins, remove the garlic to a plate to cool slightly.

6. 6

   Toss the romanesco and keep warm in the oven.

7. 7

   Put the pasta into the boiling pan of water (spelt pasta takes approx 6 mins; check your packet instructions).

8. 8

   Squeeze the garlic from the skins into a large frying pan and mash up with a fork.

9. 9

   Chop the sundried tomatoes and olives.

10. 10

    Add 2 tbsp olive oil to the frying pan.

11. 11

    Heat, then add the breadcrumbs, tossing them from time to time until golden.

12. 12

    Add a splash of vinegar, the sundried tomatoes, olives and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.