Sun- dried tomatoes are kissed by the sun and brussels sprouts compliment the dish giving it colour. My sun- dried tomato and brussels sprout pasta is an easy one to bring to the table. The red and green give it a festive appeal for Christmas.
I love pasta and, of course, I bring much of it to my table. Friends often ask me how long to cook it. That is a personal choice. I like it “al dente” which is very briefly cooked, but my father, who is older, likes it softer these days. There are a few basic steps that are a must. First, always add the salt to the pasta pot after the water comes to a full boil . I use about one teaspoon for every 100g of pasta. I read somewhere that the pasta water should be as salty as the Mediterranean. The biggest mistake you can make with pasta is to drain and rinse it. Never, ever, rinse pasta.
As for pasta shapes and which to use, this is also a personal preference. Keep in mind that longer pastas go well with thinner or fresh sauces. I use shorter pasta for thicker sauces so that the sauce creeps into the centre and clings to the ridges.
I like to use Molisana pasta products. You can use this link for their recipes and nutritional information at : http://www.molisana.com/
Making pasta with a few ingredients is always the best. Choose ingredients of really good quality. I bought these sun-dried tomatoes in Sicily this summer, but you can get good quality ones at local shops. These are touched by the sun of one of my favourite places: Sicily.
I love quick pasta sauces. This one is made in one pan and I start the sauce as soon as I turn the pasta pot on.
Everything for my sauce is in the pan now and the pasta is cooking.
The pasta goes into my pan with about 1/2 a cup of the pasta water. Stir it. The starch in the water makes the sauce stick to the noodles.
Ingredients
- 20 medium-sized brussels sprouts
- 6 medium sun-dried tomatoes
- 1 whole clove garlic
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 1 tbsp butter
- salt
- freshly ground black pepper
- fresh basil
- 200 grams of capellini ( very thin pasta). You can use spaghetti if you like.
- 1/4 cup grated parmesan.
Directions
- Turn on your pasta pot.
- Heat olive oil and garlic in another pan over medium heat for one minute.
- Remove garlic.
- Gently saute the onion.
- Add the brussels sprouts that you cut lengthwise.
- Dice the sun dried tomatoes.
- When the pasta pot boils add your capellini and cook to desired taste. I use Molisana Pasta.
- When the pasta is ready, reserve a cup of your pasta water. Drain the pasta and put in the pan with the sauce. Add a half-cup of reserved pasta water. Use the other half-cup if needed.
- Turn the pan off and add 1/4 cup of parmesan cheese.
- Plate and top with some fresh basil, a splash of olive oil and some freshly ground black pepper.
Ready for my table!!
Published by