This dish can be made well in advance and just heat in the oven just prior to serving.
1 onion, chopped
1 tsp garlic minced
½ -1 tsp minced chilli
2 tsp Italian herbs
1 tbs pine nuts
400 g tin chopped tomatoes
200g Brussels sprouts, cut in quarters
1/2 cup dired spaghetti
salt & pepper
150g baby bocconcini, cut in quarters
1 tbs chopped fresh parsley
Preheat oven to 190C
Cook spaghetti as per packet instructions.
Heat a non stick fry pan over medium heat, spray with oil and cook onion for 5 minutes, stirring regularly.
Add garlic, chilli and herbs and cook for a few minutes more.
Add pin nuts and cook until brown.
Add tomatoes, bring to a simmer and cook for 5 minutes.
Meanwhile place brussel sprouts in a bowl, cover with boiling water and a plate and set aside for 5 minutes.
Toss tomato mixture with drained brussel sprouts and spaghetti, adjust seasonings and place into two small oven proof dishes, top with bocconcini, bake for 10 minutes and scatter over parsley.
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