Halloween pasta

Why do I call this Halloween pasta, you might ask? Well, because it sort of looks like food fit for Dracula, garlic notwithstanding.

The beets dyed everything a deep pink reminiscent of blood, the tomatoes took on a nice red glow, and the brussels sprouts became brilliantly green in contrast.

Yusuke began by sautéing minced garlic in olive oil to bring out the aroma. He added chopped tomatoes and cooked them for a while to reduce the water. He also added a pinch or two of sea salt at the same time.

Next came sliced (fresh from the earth!) beets and (fresh from the earth!) brussels sprouts and let it all cook until soft. He seasoned the melange with pepper and a bit more sea salt and served it over pasta.

We looked suspiciously vampiresque with the traces of beet juice on our lips… Gross colour, perhaps, but great taste and fantastic viz. vitamins.

P.S. I learned this very morning that those funny round veggies are “brussels sprouts” rather than “brussel sprouts.” Who knew? Maybe I’ll stick with chou de bruxelles.


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