Spelt pasta with roasted romanesco and sundried tomatoes recipe

• 1 head romanesco
• 3 cloves garlic, left in their skins
• 1 splash good olive oil
• 200 g (7.1oz) spelt pasta, e.g. fusilli
• 50 g (1.8oz) dried breadcrumbs
• 10 black olives
• 6 sundried tomatoes
• 1 splash sherry or balsamic vinegar
• 25 g (0.9oz) finely grated parmesan

1. Cut the romanesco into florets.
2. Put in a baking dish with the garlic cloves and toss in 2 tbsp olive oil.
3. Season with salt and pepper and roast at 190C.
4. Now put a large pan of salted water on to boil.
5. After the romanesco and garlic have been in the oven for 15 mins, remove the garlic to a plate to cool slightly.
6. Toss the romanesco and keep warm in the oven.
7. Put the pasta into the boiling pan of water (spelt pasta takes approx 6 mins; check your packet instructions).
8. Squeeze the garlic from the skins into a large frying pan and mash up with a fork.
9. Chop the sundried tomatoes and olives.
10. Add 2 tbsp olive oil to the frying pan.
11. Heat, then add the breadcrumbs, tossing them from time to time until golden.
12. Add a splash of vinegar, the sundried tomatoes, olives and season with salt and pepper.

head romanesco, garlic, olive oil, spelt pasta, breadcrumbs, black olives, tomatoes, sherry, parmesan

Taken from www.lovefood.com/guide/recipes/44105/spelt-pasta-with-roasted-romanesco-and-sundried-tomatoes-recipe (may not work)