Ingredients
- 8 courgette flowers
- 4 thick slices sourdough, torn
- 400 g heirloom tomatoes, halved
- 125 ml extra virgin olive oil
- 400 g spaghetti
- 6 garlic cloves, sliced
- 4 anchovy fillets, chopped
- 1 lemon, zest
- 40 g parmesan, finely gr
Instructions
1. Preheat oven to moderate, 180°C.
2. Remove stamen from inside flowers. Toss with bread and tomatoes in 125 ml oil. Season. Transfer to an
oven tray. Bake 10 minutes until tender.
3. Meanwhile, cook pasta in a large saucepan of boiling, salted water for 8 minutes, or until al dente. Drain and
return to pan.
4. Heat remaining oil in pan. Cook garlic and anchovies for 2 minutes, until garlic is golden. Add pasta, roasted vegetable mixture, lemon zest and parmesan. Toss over low heat until well combined. Serve scattered with cress.
