Something halfway between pesto and puttanesca

I get my veggies from time to time from an organic farm but I have to pay a flat fee delivery charge so it behooves me to order a lot. This time I got a hefty bag of brussel sprouts and I didn’t want it losing its nutritional value sitting in the fridge for days. But how do you feed three people a ton of Brussels when they don’t love them as much as I do? Shred them!

I threw them into my Cuisinart with the shredding blade in place. Then I tossed some olive oil — quite a lot– into a pan and when it was hot tossed the whole lot of the shredded brussels in it and tossed until it had clearly cooked through.

Then I started on the puttanesca sauce. I used a dab of some red pesto sauce I had left in the fridge — there was really only a tablespoon or so left in the jar. You could replicate that with a dab of tomato paste and some basil. Then I chopped up olives, capers, garlic and anchovy. Mixed it all up in a bowl with a lot of olive oil. Cooked the spaghetti. Then threw the pasta and sauce into the pan with the Brussels sprouts, tossed it all together and started grating parmesan into it. I used a pesto parmesan but you could just use parmesan and add basil. Or do without the basil. Lots of salt and pepper and a sprinkling of red pepper. It was delicious.

Ingredients:

• Spaghetti
• Brussel sprouts shredded and sautéed in olive oil
• Garlic
• Capers
• Olives
• One or two anchovies
• Parmesan
• Salt and pepper
• Oregano
• More olive oil