Spaghetti with Slow Roasted Garlic & Blistered Tomatoes & Gremolata Crumb
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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 baby tomatoes or truss tomatoes
- 6 cloves garlic skin on
- Handful fresh basil leaves extra for serving optional
- Pinch of salt
- Olive oil
- 500 g spaghetti packet
Instructions
- In a hot pan toss Lupin Flakes in olive oil until crispy.
- Then add garlic & cook until fragrant. Next add parsley, lemon & salt & stir until well combined.
- Put gremolata crumb aside.
- In a roasting tray mix together tomatoes, garlic (skin on), basil leaves & pinch of salt in a little olive oil.
- Slow roast in a low oven until tomatoes are blistered.
- Cook spaghetti until al dente.
- Remove garlic skins & mash garlic cloves. Toss together mashed garlic & blistered tomatoes with cooked spaghetti. Drizzle with extra olive oil.
- Top with gremolata crumb.
- Serving suggestion:
- Sprinkle with extra fresh basil leaves & serve with crusty bread
Nutrition
Calories: 373kcalCarbohydrates: 71gProtein: 16gFat: 3gSaturated Fat: 0.4gSodium: 75mgFiber: 8gSugar: 7g
