Last night, I posted a photo of my dinner on Instagram and a few of you asked if I would blog about it. I was totally tickled and also laughing to myself because: before I worked up the energy to make dinner and post that photo, I had been standing in front of my empty fridge, cursing a half-empty bag of week old Brussels sprouts.
BUT I pulled it together and worked with what I had: some whole wheat thin spaghetti, Brussels sprouts, breadcrumbs, an egg, and lots of garlic.
Here’s how to make it:
1/4 lb spaghetti or pasta of your choice
1 large or 2 small garlic cloves, chopped
handful of Brussels sprouts, chopped in half, outer rough leaves removed
1/4 cup breadcrumbs, preferably coarse and homemade (I threw a stale bread heel in my blender)
1 egg, beaten
salt and pepper to taste
While I boiled a pot of water for the pasta, I chopped the Brussels sprouts in half, and sautéed the garlic with the anchovies in ~2 tablespoons of olive oil. Once the garlic was fragrant and the anchovies had dissolved, I added the Brussels sprouts, cut side down, and let that cook for about 5-7 minutes, or until the Brussels sprouts had started to develop some color and soften. At that point, I added the breadcrumbs, another glug of olive oil, some salt and pepper, and stirred the two together, letting the breadcrumbs toast. When the pasta was ready, I quickly drained it and then tossed it with the beaten egg, then added the Brussels and breadcrumbs. I served mine with another drizzle of olive oil and lots of grated parm. Some fresh chopped parsley in there would also be tasty. Bon appétit!