Name: Roasted tomato and garlic spaghetti
Total time: 1800 s
Yield: 4
Ingredients: 18 tomato; 1 bulb garlic; 400 gram spaghetti; 1 bunch basil; 1 slice bread; 1 pinch chilli flakes; 1 lemon

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6.

Step 2

Arrange the tomato halves (18) on a roasting tray. Halve the garlic bulb (1 bulb) , leaving the skin on, and nestle this in the tray too. Season and drizzle with olive oil. Roast for 20-25 minutes, until soft and starting to char.

Step 3

Meanwhile, to make the topping, blitz the bread (1 slice) to a breadcrumb consistency. Stir in the chilli flakes (1 pinch) and lemon zest (1) . Heat a splash of oil in a frying pan over a medium-high heat and add the breadcrumbs. Cook, tossing now and again, for 3-4 minutes, until golden.

Step 4

Cook the spaghetti (400 g) according to the pack instructions, reserving a little cooking water.

Step 5

When the tomatoes are done, squeeze the garlic cloves from their skins and stir them into the tomatoes. Toss the spaghetti into the tray too, adding a splash of pasta cooking water. Divide between serving dishes and scatter over the basil (1 bunch) and the breadcrumb topping.

Roasted tomato and garlic spaghetti

RECIPE

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