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

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

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  • 4
  • Easy
  • Health conscious Meat-free
  • 15 minutes
  • 15 minutes
  • Remhoogte Honeybush Chenin Blanc 2015

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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Editor quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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