Romanesco is a wonderful partner to pasta. Mingled with garlic and tossed into sundried tomato and olive crumbs with Parmesan, it will become one of your all-time favourite quick suppers.
- 1 head romanesco.
- 3 garlic cloves in skins.
- Good olive oil.
- 200g spelt pasta eg. fusilli.
- 50g dried breadcrumbs.
-10 black olives.
- 6 sundried tomatoes.
- Splash of sherry or balsamic vinegar.
- 25g finely grated parmesan.
Cut romanesco into florets. Put in baking dish with garlic cloves and toss in 2 tbsp olive oil. Season with salt and pepper and roast at 190°C.
Boil a large pan of salted water. After the garlic and romanesco have been in the oven for 15 mins, remove garlic to a plate to cool slightly. Toss the romanesco and keep warm in the oven. Add pasta to the boiling pan of water (spelt pasta takes approx 6 mins; check your packet instructions).
Squeeze garlic from the skins into a large frying pan and mash with fork. Chop the sundried tomatoes and olives. Add 2 tbsp olive oil to the frying pan. Heat, then add the breadcrumbs, tossing from time to time until golden.
Add a splash of vinegar, sundried tomatoes, olives and season with salt and pepper. Cook for 2 mins, then remove from the heat.
When the pasta is cooked, drain and toss with the breadcrumbs, parmesan and roasted romanesco.
Check the seasoning and serve.
Recipe courtesy of our friends at Riverford.