September 4, 2021

Brussels Sprout, Anchovy, Lemon & Caper Spaghetti

History and Origin

Many historians believe pasta was introduced from China by Marco Polo on his epic voyage, but some believe it originated in Italy. Rice flour was the first pasta that was known to man, and it was common in the east. Spaghetti used to be made with pasta strands in ancient times, similar to pasta made from hard wheat. However, the earliest Italian version was likely a bit closer to vermicelli (a pasta name that translates into English as “little worms.”)

It comes from the Italian word Spago, which means “string.” In Italy, spaghetti (like all pasta) is generally cooked just to al dente (which means “to the tooth.”) To produce a slightly chewy texture, rather than an overly soft consistency.

Due to its shape and texture, (not too light or heavy) spaghetti can easily handle tomato sauces as well as extra virgin olive oil based sauces. Pasta is usually topped with a generous sprinkling of freshly grated Pecorino Romano or Parmesan after it has been tossed with meat or vegetables.

Ingredients

180g dried whole meal spaghetti	2 tbs olive oil, plus extra to drizzle
2 garlic cloves, thinly sliced	1 long red chilli, thinly sliced
4 anchovies, chopped	1 tsp baby capers in brine, rinsed, drained, patted dry with paper towel
1/2 cup (125ml) dry white wine	Finely grated zest and juice of 1 lemon
400g mixed brussels sprouts and Kalettes (substitute extra brussels sprouts), thinly sliced	1/3 cup (30g) finely grated parmesan, plus extra to serve
Basil leaves, to serve

Preparation and Method

In a large pan, boil water and add pasta. Follow the instructions on the packet. Reserve 1/2 cup cooking liquid and drain the pasta.
In a large frypan, heat oil on medium-high heat. Add garlic and stir it for 2 minutes till it’s golden brown and then add chili, anchovy and capers, and stir it for 1 minute. To the mixture add the wine and simmer for 2 minutes or until reduced slightly. Add sprout and Kalette and cook, stir, for 3 minutes or until softened slightly.
Pasta and the reserved cooking liquid should be added to the sprout mixture, and everything should be mixed well. Sprinkle with a little olive oil and lemon zest and juice. Cream the sauce with the parmesan.
Sprinkle extra parmesan and basil leaves over the pasta.