Bucatini with baked Brussel sprouts and garlic




Cook time 1 hour

Preparation time 1 hour

Delicious factor 9/10



Brussel sprouts 1 pound

Green beans half a pound

Roma tomatoes 6

Parmegiano reggiano grated half cup

Olive oil 4 to 5 oz.

Garlic 5 cloves minced

Grilled chicken breast 3 (optional)

Salt and pepper to taste



Preheat oven to 350 F

Wash and cut Brussel sprouts in half length wise

Trim and clean green beans, cut into 2 or 3 pieces each, about same length as Brussel sprouts

Cut each tomato into 6 wedges, cutting out the stem

Put on baking tray, drizzle with olive oil and course salt bake for about 25 mins.

(I did chicken on BBQ, sliced and just placed on tray to keep warm in oven after the vegetables were also cooked)


While vegetables bake in oven, put large pot of slightly salted water on stove and bring to a boil(no need to add oil to water, this is an old wives tale)

Once water boils add 900 grams or 2 pounds of pasta ( I like bucatini #12 for this dish)


Lets put it all together!;

Once pasta is cooked, vegetables(and chicken if needed) are in oven staying warm

Put 4oz. Of olive oil to get warm(not cook) In a pan on the stove top, you are infusing the oil with garlic, not browning it.

Strain pasta then in extra large bowl or pot mix the strained pasta, vegetables(chicken) and olive oil

Add salt and pepper fold it all together adding the Parmegiano slowly at a time.

This process is like very gentle as not to break anything, add more oil as desired.

Eat and smile!