Spinach linguine with roasted tomatoes, garlic, chilli and breadcrumbs

YOU WILL NEED

250g cherry tomatoes, halved 1 tsp dried oregano olive oil 2 garlic cloves, finely chopped 60g coarse breadcrumbs chilli flakes – to your taste zest of ½ a lemon small bunch of parsley, finely chopped 200g linguine 2 tbsp capers, roughly chopped 250g spinach, roughly chopped Parmesan cheese salt and pepper

DIRECTIONS

■ Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Put the tomatoes on a baking tray, sprinkle over the oregano and a little oil, season with salt and pepper and roast for 30 minutes.

■ Put a large pan of salted water on to boil for the pasta.

■ To make the crispy breadcrumbs, put 2 tbsps olive oil in a large frying pan over a gentle heat. Add the garlic, breadcrumbs and a good pinch of salt and chilli flakes (to your preference for heat). Cook, stirring often, until golden brown and crispy, about 3-4 mins. Transfer them to a bowl and stir in the lemon zest and parsley. Keep to one side.

■ When the tomatoes have 10 mins left, add the linguine to the boiling water pan.

■ Give the frying pan a wipe clean and then warm 1 tbsp olive oil. Add the capers and fry for 1 min before adding the spinach and cooking for about 1-2 mins until completely wilted, adding a dash or two of the pasta water to help it along if you need to. Remove it from the heat, so as to not overcook the spinach.

■ Drain the pasta and add it to the frying pan along with the tomatoes and half the breadcrumb mix. Toss it all together and divide between two bowls. Top with a generous grating of Parmesan and the remaining breadcrumbs to serve.

Image and recipe courtesy of riverford.co.uk