Ingredients
- 240 g Lumaconi
- 2 tomatoes (Roma or regular)
- ½ head black garlic
- 2 tbsp peas
- 2 handfuls baby basil
- 2 pinches brown sugar (muscovado)
- 2 pink garlic cloves
- 3 tbsp breadcrumbs with grissini
- Salt by Bertrand's
- Pepper
- Olive oil
- Thyme flowers
Instructions
- Cut the tomato into 2-cm slices, place on baking paper and cover with pink garlic mixed with breadcrumbs, salt, pepper, thyme, olive oil and a pinch of muscovado sugar (1 teaspoon per slice).
- Place in a grill oven at 180°C for 40 minutes.
- Cook the pasta al dente, drain, then cook the peas in the pasta water for 2 minutes.
- Serve in a shallow dish with the crushed black garlic, tomato slices and basil. Dress with a dash of olive oil.
