Brussels sprout, anchovy, lemon and caper spaghetti
Prep
10m
Cook
10m
serves
2
Brussels sprout, anchovy, lemon and caper spaghetti
The sliced sprouts here soak up all the beautiful oil, wine and pasta water for a flavour-packed dish.
Ingredients (11)
- 180g dried wholemeal spaghetti
- 2 tbs olive oil, plus extra to drizzle
- 2 garlic cloves, thinly sliced
- 1 long red chilli, thinly sliced
- 4 anchovies, chopped
- 1 tsp baby capers in brine, rinsed, drained, patted dry with paper towel
- 1/2 cup (125ml) dry white wine
- 400g mixed brussels sprouts and Kalettes (from selected supermarkets – substitute extra brussels sprouts), thinly sliced
- Finely grated zest and juice of 1 lemon
- 1/3 cup (30g) finely grated parmesan, plus extra to serve
- Basil leaves, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Cook pasta in a large pan of boiling water according to packet instructions. Drain, reserving 1/2 cup (125ml) cooking liquid.
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2.Meanwhile, heat oil in a large frypan over medium-high heat. Add garlic and cook, stirring, for 2 minutes or until lightly golden. Add chilli, anchovy and capers, and cook, stirring, for a further 1 minute to heat through. Add the wine and simmer for 2 minutes or until reduced slightly. Add sprout and Kalette and cook, stirring, for 3 minutes or until softened slightly.
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3.Add the pasta to the sprout mixture along with the reserved cooking liquid, and toss everything together well. Add the lemon zest and juice, and drizzle with a little olive oil. Stir through the parmesan to make the sauce lovely and creamy.
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4.Serve pasta scattered with basil leaves and extra parmesan.
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