Monday, November 1, 2010

Whole Wheat Pasta with Brussel Sprouts and Anchovies

This recipe has a lot of steps but all it requires is patience. Additionally, it's really amenable to parallelization so it's quite easy to do quickly.

This has a strong aggressive flavor with plenty of umami so it holds up well with whole wheat pasta.


2 cups whole wheat pasta
1 lb brussel sprouts
2 large red onions (sliced into thin rounds)

4 anchovies
1/2 cup hazelnuts
2 tbsp tomato paste

2 tbsp rosemary/thyme/tarragon
2 tbsp vinegar

olive oil
black pepper


Pre-heat the oven to 375°F. Roast the hazelnuts for about 10 minutes but make sure they don't burn!

Meanwhile, halve the brussel sprouts, toss with olive oil, salt and vinegar, and roast them in the same oven for about 30 minutes until lightly browned. Alternately, you can pan-fry them lightly in a wok if you have one.

Make the pasta in heavily salted water.

Meanwhile, crush the hazelnuts either in a mortar and pestle or in the food processor. Make sure that they are uneven, and have large bits not turned into a powder.

Fry the onions languidly until they are limp. Toss in the anchovies, and the tomato paste. Fry for a short bit, add the herbs, salt and pepper, and a little water. Finally, add the toasted brussel sprouts.

Toss with the pasta, the vinegar, and the hazelnuts.

Serve with grated parmigiano-reggiano, and lots of black pepper.

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