Another Weeknight Keeper!

Almost every week I am trying out new recipes.  Sometimes 3 or 4 new ones make the menu and sometimes we stick with the o'll standbys.  I love it when I try a new recipe and it becomes an o'll standby.  Bucatini with Cauliflower and Brussels sprouts is one of those for sure.  If you are not in love with Brussels sprouts or cauliflower, this may just be your gateway dish.  Phoebe has been trying a Brussels sprout or two here and there and every time she likes them a little bit more.  She had a whole pile of them when I made this (and I even said it was okay to pick around them if she didn't want to eat them). 

Like I always say, get all your prep done first then cook, things will run much smoother and you will finish much quicker.  Start by peeling off the outer leaves and halving or quartering (if large) your Brussels sprouts and wash them off (these were from our garden-go us!).

Now cut and clean your cauliflower and set aside.

Next chop an onion, some fresh rosemary and thyme and slice some garlic.  You will also need to mince a few anchovies.  No, the anchovies are not pictured because lets face it, they're not very photogenic.  Speaking of anchovies, don't let them scare you off (if my sister is reading this she has completely checked out at the mention of anchovies.  Doesn't matter though because I'll feed them to her when she doesn't see it coming).  I waited to tell Phoebe about the anchovies until she had already made several declarations of approval for this meal.  Its important to know that sometimes things we don't like by themselves can really add to the flavor of a dish.

I will mention again how great fresh herbs are to have on hand.  They really can have a big impact and some, like this rosemary will last quite a while in the fridge.  While prepping all this good stuff get that salted water boiling for your pasta.

In a large deep skillet heat some olive oil.  Then add your veggies along with some salt and pepper and cook over moderately high heat until lightly browned and crisp tender.  Get your pasta in the water when boiling and cook until the package indicates for al dente.

See how nice and brown the sprouts are getting? Oh man, those are good.

Next you add another 1/4 cup of oil (Nelsy was mildly horrified by the amount of oil but it is olive oil and we all know how healthy those Mediterranean's are do we not?  And its not like we're making one serving here so I think we're okay.  Along with the olive oil goes the anchovies, onions, garlic, rosemary and thyme.  Cook stirring until onions have softened and then lower the heat and keep warm.  When I make this next time I will add a little lemon zest at this stage.  Hayden and I both agreed that a little lemon would be a nice touch.

Writing this and looking at these pictures is making me very hungry! Once the pasta is done, reserve a 1/2 cup of cooking water before draining the pasta.  Add the pasta and reserved cooking liquid to the veggies and toss until most of the liquid is absorbed.

You will see in the actual recipe that it calls for toasted breadcrumbs.  We did toast some, and burnt them and didn't eat them.  I thought it was great without them and won't bother with them next time either.  Like I said, I will add a little lemon zest.

And there you have it, one super tasty quick meal for any night of the week.  Check it out at Food & Wine and let me know what you think!