Gar­lic & rose­mary roast late-tomato spaghetti with bread­crumbs & ri­cotta

BBC Good Food - - Inside -

This sim­ple pasta dish is a cel­e­bra­tion of the last of the sum­mer’s toma­toes, by now so ripe and juicy that they make the most won­der­ful lazy pasta sauce when roasted in olive oil with rose­mary, for not as long as you might ex­pect. I dis­cov­ered this method a cou­ple of years ago after buy­ing a huge crate of bulgingly ripe late-sum­mer toms. It’s still de­li­cious with­out the anchovy crumb, but it does add an­other ir­re­sistible tex­ture.

SERVES 2 PREP 15 mins COOK 55 mins EASY V

400g late-sum­mer toma­toes, halved and chopped 100ml ex­tra virgin olive oil 3 large rose­mary sprigs

1 bay leaf

3 gar­lic cloves, crushed

2 ba­nana shal­lots, finely sliced 200g long pasta (I like spaghetti, lin­guine or bu­ca­tini for this) 50g ri­cotta For the anchovy chilli bread­crumbs 80g stale sour­dough

3 tbsp ex­tra virgin olive oil 3 an­chovies in olive oil

1 lemon, zested pinch dried red chilli flakes

1 Heat oven to 200C/180C fan/gas 6. Toss the toma­toes with the oil, rose­mary, bay, gar­lic and shal­lots in a roast­ing tray. Sea­son well and roast for 30-45 mins, un­til the toma­toes are soft, con­cen­trated and spilling their seeds and juices into the olive oil (cover with foil if brown­ing too much). Dis­card the bay leaf and rose­mary.

2 While the toma­toes are roast­ing, make the bread­crumbs, if us­ing. Blitz the stale bread in a food pro­ces­sor. Heat the olive oil over a medium heat, then add the an­chovies and cook un­til dis­solved into the oil – a cou­ple of mins. Add the lemon zest and chilli flakes and stir to in­fuse the oil, then add the bread­crumbs and fry, stir­ring to make sure they don’t catch,

un­til crisp, deeply golden and dry (4-5 mins). Set aside.

3 Cook the pasta in plenty of boil­ing, well-salted wa­ter, un­til al dente. Drain, re­serv­ing a cup of the pasta wa­ter (I put a cup in the sink to catch the wa­ter as I drain). Place the roast­ing tray over a low-medium heat on the hob, pour the pasta into the toma­toes and oil, along with a gen­er­ous slug of the pasta wa­ter. Cook for a cou­ple more mins, toss­ing to coat in the oil and juices, and shak­ing the tray. Di­vide be­tween warm bowls and top with spoon­fuls of ri­cotta and the anchovy crumbs.

GOOD TO KNOW fi­bre • vit c • iron • 1 of 5-a-day PER SERV­ING 1,187 kcals • fat 72g • sat­u­rates 12g • carbs 106g • su­gars 11g • fi­bre 9g • pro­tein 23g • salt 1.5g

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