Pasta with Brussels Sprouts, Olives, and Capers is a delightful vegetarian main dish with a rich sauce. My mother harvested Brussels sprouts from her garden, so I used them to create this tasty main dish. I then enriched the sauce by adding a crushed dried pepper, which gives the dish crispiness and even more flavor.
For more recipes, check out the collection:
10 Recipes with November Vegetables
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stove
Ingredients
- 7 oz pasta
- 1 cup Brussels sprouts
- 2 tablespoons olives
- 1 tablespoon capers
- 1 sweet dried pepper (crushed)
- 1 sprig dried oregano
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Preparation
To prepare the pasta with Brussels sprouts, olives, and capers: wash and clean the Brussels sprouts, then cook them in plenty of salted boiling water. When the sprouts are soft, drain them using a slotted spoon or colander. Do not discard the cooking water.
In a pan, pour a drizzle of extra virgin olive oil with the garlic clove and crushed dried pepper. Heat over low heat and cook until the peppers are crispy.
Then add the sprouts, and sauté them in the pan for a few minutes. Salt to taste, remove the garlic clove, and incorporate the capers and sliced olives.
Cook the pasta in the water where the sprouts were cooked; once cooked (preferably al dente), drain it and toss it in the pan with the sauce. Add a tablespoon of cooking water to ensure the sauce isn’t too dry.
Serve the pasta with a sprinkle of oregano. Enjoy your meal!
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