Spaghetti with slow roasted garlic & blistered tomatoes & gremolata crumb
Posted 12/06/2017
Ingredients

Gremolata crumb
⅓ cup Lupin Flakes
2 tbsp olive oil
½ tsp finely chopped or crushed garlic
3 tbs fresh parsley, chopped
1 tbsp lemon zest
Pinch of sea salt flakes

Spaghetti with slow roasted garlic & blistered tomatoes
1 kg of baby tomatoes or truss tomatoes
6 cloves of garlic (skin on)
Handful fresh basil leaves (extra for serving optional)
Pinch of salt
Olive oil
1 packet spaghetti

Method
  1. In a hot pan toss Lupin Flakes in olive oil until crispy.
  2. Then add garlic & cook until fragrant.  Next add parsley, lemon & salt & stir until well combined.
    Put gremolata crumb aside.
  3. In a roasting tray mix together tomatoes, garlic (skin on), basil leaves & pinch of salt in a little olive oil.
  4. Slow roast in a low oven until tomatoes are blistered.
  5. Cook spaghetti until al dente.
  6. Remove garlic skins & mash garlic cloves.  Toss together mashed garlic & blistered tomatoes with cooked spaghetti. Drizzle with extra olive oil.
  7. Top with gremolata crumb.

Serving suggestion:

Sprinkle with extra fresh basil leaves & serve with crusty bread

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