Pasta recipes
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Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts
4
Easy
15 minutes
15 minutes
Ingredients
- 1 T butter
- 1 T olive oil
- 300 g Brussels sprouts, halved
- 150 g sourdough bread, broken into small pieces
- 4 garlic cloves, crushed
- 1 T Italian parsley, roughly chopped
- 40 g anchovies, roughly chopped
- 20 Woolworths queen green olives, pitted and roughly chopped
- 1 cup cream
- Sea salt and freshly ground pepper, to taste
- 500 g Woolworths Al Nero Di Seppia spaghetti (cuttlefish ink), cooked al dente
- Pecorino, grated, for serving
Method
- Heat a nonstick pan over a high heat. Melt the butter and olive oil and quickly fry the Brussels sprouts until golden. Remove from the pan.
- Add the remaining ingredients, except the pasta and pecorino, to the pan and fry for 5 minutes over a high heat. Serve over the pasta with the Brussels sprouts and pecorino.
Cook's note: Cuttlefish-ink pasta is delicious with creamy seafood sauces – or this one with anchovies and olives. The sourdough and cream are the perfect foil for all that delicious saltiness.