Lemon and Garlic Tagliolini with Pangrattato and Roasted Thyme Tomatoes

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil. Prepare your vegetables. Place tomatoes, capsicums, garlic bulb (reserving two cloves) and thyme on prepared tray and toss with a drizzle of olive oil. Season well and roast for about 15 minutes, until veggies are golden and tender and garlic is soft.
2. Heat a large, dry fry-pan on a medium heat. Add pine nuts and toast for about 2 minutes, turning often. Add remaining pangrattato ingredients and stir constantly for 1-2 minutes, until golden brown. Remove from pan and set aside. Wipe out pan and reserve.
3. Place pasta in pot of boiling water, separating the strands as you drop them in. Cook for 3-4 minutes, until al dente (just tender). Reserve ¼ cup pasta cooking water, then drain well.
4. While pasta cooks, heat a drizzle of oil in reserved fry-pan on low-medium heat, add 1 tablespoon of butter and let it bubble. Add shallot and cook for 2-3 minutes, until soft. Add second measure of garlic, chilli flakes (if using) and lemon zest and cook for 1 minute, until garlic is golden.
5. Add pasta to pan. Squeeze cooked garlic from the bulb and add to pan along with remaining butter, lemon juice, second measure of Parmesan, cooked capsicums, half the vine tomatoes and reserved pasta water. Season well and stir to combine, breaking up the tomatoes slightly.
6. To serve, divide lemon and garlic tagliolini between bowls and top with a good handful of rocket, remaining whole tomatoes, shaved Parmesan, pangrattato and balsamic glaze.