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Asian recipes

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Chilli recipes

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Braai recipes

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Cheese recipes

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Fish recipes

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Fish recipes

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Pasta recipes

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

15 minutes

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

By Abigail Donnelly

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.

Pot bread

Jamaican-style oxtail stew

Chocolate brownies with caramel mousse

Zanzibar fish curry

Prawn, fennel and avocado risotto

Poached trout bowl

Coconut seafood and Asian greens stir-fry

Sticky chilli smoked snoek

Braaied fish parcels with coconut sauce

Garlic-poached salmon with Tenderstem broccoli

Fisherman’s pie with cheesy sauce and sweet potato chip crust

Caramelised orange-and-fennel mussels

Fish tacos with one-minute lime mayonnaise and pink grapefruit

Fish-and-kale pie with sweet-potato topping

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

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

Ingredients

Method