In a last desperate attempt to hold on to the summer season, we ventured to the farmers market to collect the colorful remnants of warm weather. We got the last couple of bright red tomatoes and the last yellow tomatoes on the farmers table. The pick of brussels sprouts was plentiful, probably because they are often overlooked and under-appreciated in my opinion. Plus, I just discovered a kickass way to cook them, a method which deserves a post all on its own. The recipe is based on one of my favorite recipes my mother makes. You can add fresh grated parmesan or mozzarella on top, but this dish is so fresh, simple and delicious that it doesn’t even need it.
1 lb pasta of choice (I used sweet potato fettuccine)
10-12 oz fresh brussels sprouts (about 15), washed
2 large red tomatoes, chopped
2 large yellow tomatoes, chopped
1 (16 oz) can sliced black olives, drained
2 Tbsp + 2 tsp olive oil
1 Tbsp dried basil or 1/4 cup chopped fresh basil
2 tsp dried oregano or 2 Tbsp chopped fresh oregano
Kosher salt and pepper
1. Preheat oven to 400 degrees. Toss brussels sprouts in 2 tsp olive oil, salt and pepper. Place in 1 layer on a baking sheet. When oven reaches temperature, bake for 20-25 minutes, shaking the pan every 5-7 minutes to brown evenly.
2. Placed chopped tomatoes, olives, 2 Tbsp olive oil, basil and oregano in a large mixing bowl. Add salt and pepper, to taste. Toss, set aside and stir once in a while. The longer this sits, the more the flavors will meld.
3. When the brussels are done, toss them into the tomato mixture and place over pasta cooked al dente.