Cook the GF pasta according your packet instructions.
Take a large & deep non stick pan with fitting lid & heat up on medium heat. When hot, add 2 t0 3 tablespoons of the fruity EVOO & swirl around the surface of the pan. Add the chili and garlic pieces & fry until soft. This will take a few minutes.
Now, add the romanesco florets, fry for about 2 minutes & stir the veggies round in the pan. Add some sea salt & a few grinds of black pepper. Add a dash of hot water, from your pasta that is cooking, to the pan. Place the lid on. Now, the romanesco will steam.
Adjust the heat if necessary, put it lower. After the liquid is gone, add another splash of cooking water. Stir the mix regulary to prevent sticking & burning. Place the lid on. When the steam is gone, taste the romanesco. Check the seasoning, add a bit of S & P if necessary. Check if the romanesco is cooked through otherwise pepeat the process.
When the pasta is al dente, drain it well but keep a lot of the hot cooking water in a seperate bowl.
In the pasta cooking pot, add the cooked through romanesco mix from the pan & add a bit of the cooking water to create more of a sauce. Now, add the handful of grated Gruyère cheese. Mix well. Taste. It has to taste fab.
Serve in 2 pasta dishes & pour a bit of the fruity EVOO over the top of each pasta dish.
Enjoy with a loved one and top some extra grated Gruyère cheese over the top of each pasta dish.