Wednesday, 23 May 2012

Roast tomato and broccoli fusilli

We're really struggling to keep up with the broccoli frenzy in the garden. It just keeps on coming; I pick and pick, but never seem to make a dent in the purple expanse that spills across the vegetable patch. Not that it's a bad thing; it's sweet, crunchy and everyone in our house loves it. I keep finding Amelie nibbling on raw florets as she hunts for snails among the leaves; I've tried them raw too - she's definitely onto something...

6 large tomatoes, cut in half
2 Garlic cloves, roughly chopped
A couple of fresh Rosemary sprigs
Olive oil
400g Cooked Fusilli pasta

1 Red chilli, chopped
2 large Shallots, thinly sliced
A large handful of Purple sprouting broccoli florets
2Tbsp Raisins
1Tsp Capers
Salt and pepper
Brocolli flowers, to serve (optional)

1 Place the tomatoes in an oven proof dish with the rosemary. Season, drizzle with oil and then roast in a low oven for 30-40 minutes.
2 Soften the chilli, garlic and shallots in a pan. Add the broccoli, then stir in the roasted tomatoes, capers and raisins (along with a small splash of water). Stir in the Fusilli, season and serve. A scattering of broccoli flowers adds a nice bit of colour if you can get your hands on them.


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