Pasta with roasted Romanesco, sourdough croutons, Kalamata olives and sun-dried tomatoes
Springtime goodness
Published originally on my blog on 4 March 2014
I love the fact that it is still light out at 19:30. The days are getting so much longer here and natural light is back for good. This means that I can shoot just before we eat our dinner which gives me more options to share with you all.
Like this pasta dish. This happened the other day when I came home with a bagful of vegetables, a fresh head of romanesco among them, and a large loaf of sourdough bread.
Romanesco is the kind of vegetable that makes me want to just sit and stare at it rather than cook it. It’s so cute and weird with its intensely green color and its little spiky florets; it’s like the prettier, more exciting sibling of the common broccoli and cauliflower.
So after I photographed the hell out of it, I decided to roast it with garlic and serve it in a pasta dish together with homemade sourdough croutons, black Kalamata olives and sun-dried tomatoes, topped with some freshly grated parmesan.
It made a delicious and fulfilling dinner for S and me, with the garlicky, nutty flavor of the romanesco, the briny olives, the crunchy croutons and sweet sun-dried tomatoes, with a nice variety of textures and clear, distinct flavors that paired together in a harmonious way.
Everyday cooking gets much better in spring doesn’t it?
Pasta with Roasted Romanesco, Sourdough Croutons, Kalamata Olives and Sun-Dried Tomatoes
Romanesco has a slightly bitter and earthy flavor that is a little milder than broccoli and nuttier than cauliflower. You can treat it just like you would broccoli and cauliflower.
I used a type of pasta called boccole (not a very widely known type of pasta) which looks like shorter rigatoni but you can use any other smallish-shaped pasta you have on hand like farfalle, penne or fusilli.
By omitting the parmesan you have a perfect Lenten dish.