Spaghetti with capers, anchovies and Brussels sprouts

Serves: 4

Time to make: 25 mins

Ingredients

300g angel-hair pasta
500g fresh or frozen
Brussels sprouts
45g anchovies in extra-virgin olive oil
1 large red onion, thinly sliced
4 cloves garlic, minced
2 tablespoons baby capers in vinegar, drained, rinsed
1 lemon: 1 tablespoon finely grated zest and ¼ cup juice

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Instructions

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1 Bring a large saucepan of water to the boil. Cook pasta following packet directions or until tender. Drain, reserving 1/2 cup pasta water. Return pasta to pan.

2 Meanwhile, bring a separate large saucepan of water to the boil. Cook Brussels sprouts for 5 minutes or until just tender. Drain, slice and add to pasta.

3 Drain olive oil from anchovies into a medium-sized frying pan set over a medium-low heat. Chop anchovies in fine strips and add to pan with onion and garlic. Cook, stirring, for 5 minutes or until soft. Add capers, lemon zest and juice. Cook for 1 minute or until mixture is heated through.

4 Add reserved pasta water and anchovy mixture to pasta. Toss to combine and serve.

Variations

Make it gluten free: Use gluten-free pasta.
To make a quick and easy pasta puttanesca, add a jar of passata, a handful of pitted black olives and a pinch of dried chilli flakes at step 3.

Nutrition Info (per serve)

Calories 341 cal

Kilojoules 1425 kJ

Protein 19 g

Total fat 3 g

Saturated fat 1 g

Carbohydrates 55 g

Sugar 6 g

Dietary fibre 9 g

Sodium 740 mg

Calcium 100 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.