Fancy enough for date night, simple enough for dinner after a long day.


  • 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


  1. 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).
  2. Place in a grill oven at 180°C for 40 minutes.
  3. Cook the pasta al dente, drain, then cook the peas in the pasta water for 2 minutes.
  4. Serve in a shallow dish with the crushed black garlic, tomato slices and basil. Dress with a dash of olive oil.


© Kachen/Letz Cook

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