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Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 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.

Discover more pasta recipes here.

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Dukkah pea falafel pita pockets

Shortcrust pastry

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Spicy potato-and-pea parathas

Khai jiao

Mushroom ketchup

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

Ingredients

Method