PASTA WITH MUSSELS IN SPICY TOMATO SAUCE

In Dinner, Main Dish 314 views

Pasta with Mussels in a Spicy Tomato Sauce is a real treat. It comes together pretty quickly, it’s super elegant and tastes absolutely amazing. It’s a perfect meal for a weeknight dinner or date night in, with a glass of wine.

There’s an extraordinary thing about pasta and fish. Shrimp Scampi Spaghetti is likewise beyond words.

This Pasta with Mussels is one of these dishes that meets up before long yet at the same time accomplishes a noteworthy impact. With just a modest bunch of fixings and not exactly 60 minutes, you can truly intrigue your friends and family for a bustling weeknight supper. Clearly, you can make it for visitors or for a vacation, however my point here is that it’s simple and fast, yet not short on flavor.

This sauce utilizes 2 sorts of tomatoes: lively tomatoes and entire stripped yellow tomatoes. It accomplishes its aroma from onions, garlic, new thyme, and chill pepper pieces. The mussels are cooked with white wine, onions, and garlic. And afterward the sauce fuses the mussels and is at long last thrown with a piece of staggering bucatini pasta. What more would you be able to request? Possibly a glass of wine.

HOW TO MAKE MUSSELS, PASTA, AND THIS SPICY TOMATO SAUCEA

lthough it is an easy and quick recipe, you will need to use 3 pots: one for the sauce, one for the mussels, and one for the pasta. Sorry about that to whoever will be doing the dishes, but this pasta is totally worth it! Please see the recipe card below for exact measurements, instructions, and nutritional information.

Preparing the Mussels:

  • Before you start cooking your dish I’d suggest placing the mussels in a bowl with ice water and let them soak for about 20 minutes, before scrubbing them. This will let the sand from the mussels fall to the bottom of the bowl.
  • Any of your live mussels that happen to be open and don’t close to the touch, should be discarded.
  • Right before cooking the mussels, remove them from the water, scrub with a brush and remove any beards.
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Making the Spicy Tomato Sauce:

  • In a deep pan or a dutch oven, saute chopped onions with some olive oil, minced garlic, chili paper flakes, and fresh thyme, for about 5 minutes.
  • Add Cherry Tomatoes and Yellow Whole Peeled Tomatoes with their juices to the pan.
  • Add a teaspoon of salt and sugar and a little bit of freshly grounded pepper. Cover the pot and let cook for 20 minutes.

Cooking the Mussels:

  • In a dutch oven or heavy-duty pot with a cover, combine white wine, chopped onions, crushed garlic, and bring it to boil.
  • Add mussels and cover it up. Cook for 2-4 minutes, until all the mussels have opened. After the first 2 minutes remove the mussels that opened up and place them in a bowl; cover the pot and let the mussels cook for couple more minutes. Any unopened mussels should be discarded.
  • Once all the mussels are in a bowl, let them cool off slightly. Once they’re cool enough to handle, remove about 2/3 of the mussels from the shells and leave the rest in the shells.

Cooking Pasta

  • Cook your Bucatini according to instructions. Reserve a cup of pasta water and drain the rest once the pasta is cooked.

Pasta with Mussels in a Spicy Tomato Sauce is a real treat. It comes together pretty quickly, it’s super elegant and tastes absolutely amazing. It’s a perfect meal for a weeknight dinner or date night in, with a glass of wine.

  • Course: Dinner, Main Course
  • Cuisine: European, Italian
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Soaking the mussels: 20 minutes
  • Servings: 6 Calories: 419kcal
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Ingredients

Spicy Tomato Sauce

  • 2 tbsp Olive oil
  • 1/2 Vidalia Onion medium size, chopped
  • 3 cloves Garlic chopped
  • 1 teaspoon Fresh Thyme chopped
  • 1/4 teaspoon Chili Pepper Flakes
  • 1 can Yellow Peeled Tomatoes 14 oz
  • 2 cans Organic Whole Cherry Tomatoes 14 oz each
  • 1 teaspoon Salt or more to taste
  • 1 teaspoon Sugar
  • 1/4 teaspoon Freshly Ground Black Pepper or more to taste
  • 1 tablespoon Fresh Parsley chopped

Mussels

  • 1/4 Vidalia Onion medium size or medium shallot, chopped
  • 1 clove Garlic crushed
  • 1/2 cup White Wine
  • 2 lb Mussels scrubbed

Pasta

  • 3/4 lb Bucatini Pasta

Instructions

Preparing the Mussels:

  • Before you start cooking your dish I’d suggest placing the mussels in a bowl with ice water and let them soak for about 20 minutes, before scrubbing them. This will let the sand from the mussels fall to the bottom of the bowl.
  • Any of your live mussels that happen to be open and don’t close to the touch, should be discarded.
  • Right before cooking the mussels, remove them from the water, scrub with a brush and remove any beards.

Making the Spicy Tomato Sauce:

  • In a deep pan or a dutch oven, saute chopped onions with olive oil, minced garlic, chili paper flakes, and fresh thyme, for about 5 minutes.
  • Add Whole Cherry Tomatoes and Yellow Peeled Tomatoes with their juices to the pan.
  • Add a teaspoon of salt and sugar and a little bit of freshly grounded pepper. Cover the pot and let cook for 20- 25 minutes.

Cooking Pasta

  • Cook your Bucatini according to instructions. *(see notes below on how to salt your pasta water).
  • Reserve a cup of pasta water and drain the rest once the pasta is cooked.
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Cooking the Mussels:

  • In a dutch oven or heavy-duty pot with a cover, combine white wine, chopped onions, crushed garlic, and bring it to boil.
  • Add mussels and cover it up. Cook for 2-4 minutes, until all the mussels have opened.
  • After the first 2 minutes remove the mussels that opened up and place them in a bowl; cover the pot and let the mussels cook for couple more minutes. Any unopened mussels should be discarded.
  • Once all the mussels are in a bowl, let them cool off slightly. Once they’re cool enough to handle, remove about 2/3 of the mussels from the shells and leave the rest in the shells.

Assembling the Pasta with Mussels in Spicy Tomato Sauce

  • Check tomato sauce for seasoning and adjust with salt and pepper as needed;
  • Add the mussels which were removed from shells to the spicy tomato sauce, and gently fold them in.
  • Add Bucatini to the pot or bowl, cover with sauce and gently mix together; if the sauce is too thick then add a little bit of your pasta water;
  • Transfer the pasta dish to a serving plate or pan (I like using my cast-iron skillet for the rustic effect).
  • Add your in-shell mussels on top and sprinkle with some chopped parsley for an outstanding looking dish, and serve.

Notes

You will need to salt your pasta water. Here are my recommendations:
For 4 quarts (16 cups of water) use:

  • 1 tablespoon of Table Salt, or
  • 1,5 to 2 tablespoons of Kosher Salt

Nutrition

Calories: 419kcal | Carbohydrates: 65g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 888mg | Potassium: 1045mg | Fiber: 6g | Sugar: 14g | Vitamin A: 637IU | Vitamin C: 29mg | Calcium: 115mg | Iron: 7mg

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