Penne Pasta with Brussels Sprouts, Lemon, Capers, Breadcrumbs
Pasta with brussels sprouts! Not typical. Not seen on any menu with my eyes. Not served during my childhood. But, after putting these together, I wonder why no one has thought of this before.
The delivering punch of flavor can come in two ways. Anchovies or pecorino cheese. You can skip the anchovies (but the added flavor is spectacular).
I got the idea for cooking the brussels sprouts in an anchovy sauce when I made this seared tuna with pasta dish. This time I used lemon instead of olives.
I know what you might be thinking. Anchovies. Brussels Sprouts! Not on the top ten favorite list of foods to eat. I used to think that too. Let this dish change your mind. There is the salty, the heat, the crunch, and just the satisfaction of it all together.
Note: You can make the brussels sprouts as a side dish without the pasta. You can play around with ingredients. I used homemade croutons, but gave you the recipe with toasted panko breadcrumbs. Either option works. You can use a lot less pasta (make it wholewheat or gluten free) and cut the carbs and add in more brussels sprouts. Just because it’s pasta doesn’t mean it’s a bad food.
I am in the final five for the All-clad recipe contest with the dish, Hazelnut Encrusted Tuna over Pasta with Anchovy Sauce. I would so appreciate your vote.
- ½ pound penne pasta
- 10 brussells sprouts (more if you like more)
- 2 tablespoon olive oil
- 2 small anchovies, rinsed, drained
- 1 large garlic clove crushed, minced
- squeeze of half a lemon (save zest for garnish)
- 1 teaspoon capers
- ½ teaspoon crushed red pepper
- sea salt, black pepper
- ¼ cup panko bread crumbs toasted
- 1 tablespoons pecorino romano cheese (can use fresh parmesan)
- zest of half lemon
- Cook pasta according to the directions. Make sure to boil in a heavily salted pot of water. Drain.
- Trim ends of brussels sprouts. Pull of a lot of big leaves and reserve.
- Slice the remaining part of each sprout.
- In a small saute pan, melt the anchovies in olive oil. Add garlic and cook for a minute or two until golden, not brown. Add in capers, crushed pepper and lemon.
- Saute brussels sprouts including leaves for 5-6 minutes (could be less time) until they are wilted and a bit golden.
- Toss with pasta, season with salt and pepper to taste. Add in breadcrumbs and pecorino cheese, toss again. Garnish with lemon zest. Serve immediately.
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Peter G | Souvlaki ForThe Soul says
May 15, 2012 at 3:55 amVery fresh Angela…I adore Brussels sprouts in most dishes but it sounds magical when combined with the pasta.
Nic@diningwithastud says
May 13, 2012 at 11:06 pmI’ve never used brussel sprouts with pasta. This looks so fab 🙂
Kiki D. says
May 5, 2012 at 9:48 amMade it.. MmmMmmmMmmm.. yummy, I used whole wheat pasta and added more brussels and a few red and orange peppers too (I’ve gotta get those veggies into the kids as often as I can..LOL). Thanks Angie.. you are superb!
Lora says
May 1, 2012 at 10:52 amI definitely would skip the anchovies as I don’t eat fish but this looks like it would be just as perfect without them.
Jessica says
May 1, 2012 at 9:42 amThis looks gorgeous and so tasty! Especially with the bread crumbs and lemon to lighten it up. I love unique pastas! I’m going to have to try this!
5 Star Foodie says
May 1, 2012 at 8:46 amA pairing of pasta and brussels sprouts became a favorite for us this winter. I love the addition of anchovies and panko breadcrumbs here.
Angie @ Sweet Natured Treats says
May 1, 2012 at 8:19 amYum! I adore brussels sprouts. Unfortunately, David’s not a big fan, so I almost never make them. This dish sounds amazing.
Lorraine @ Not Quite Nigella says
May 1, 2012 at 1:57 amYou know, I’m not a huge brussel sprouts fan but when you tell me it’s good, I know I’ll like this 😉
Platanos, Mangoes and Me! says
April 30, 2012 at 9:13 pmI am brussels type of girl…everyone thinks I am weird, but they are so good. Great dish…
Teresa, Food on Fifth says
April 30, 2012 at 8:07 pmAngela, I am a big lover of anchovies and am so happy to see them used like you have in your recipe. I would never have thought to do this. Brussels Sprouts and anchovies in the same dish? Genius.
Evelyne@CheapEthnicEatz says
April 30, 2012 at 7:36 pmReally interesting choices of ingredients. never would have thought anchovies by i can taste it.
amy @ fearless homemaker says
April 30, 2012 at 6:38 pmthis sounds beyond delicious to me. as you know, i’m a huge citrus fan, but you may not have known that i also love brussels sprouts, capers, pasta + anchovies, too. really, this is my perfect meal. will definitely be trying this – thanks for sharing!
erin @ yummy supper says
April 30, 2012 at 5:37 pmAngela, I’m with Rosa.. really anything with brussels works for me. I’m sad that they won’t be at our market for much longer.
Have a great week,
E
Rosa says
April 30, 2012 at 10:43 amDelicious! I am a big fan of pasta dish with Brussel sprouts. The addition of capers is great.
Cheers,
Rosa
Joan Nova says
April 30, 2012 at 9:48 amLove! Especially the addition of anchovies and the lemon essence. I’ve done a similar pasta with brussels and bacon bits.