Pasta with Mussels in Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pasta (linuine, spahetti, etc.)
- Salt water
- 350 g mussel meat (mussels - Cozze) from the lass
- 180 g anchovy fillet (s) from the lass, possibly more or less
- 1 handful basil
- 0.5 ½ bunch parsley, freshly chopped
- 2 cloves garlic)
- 2 cans tomato (s), chopped (polpa)
- 2 tablespoon tomato paste
- 100 g capers, medium-sized from the jar
- olive oil
- 2 glasses red wine
- Salt and pepper from the mill
- chili
- 1 teaspoon sugar
Print Recipe
Pin Recipe Instructions
- Fry the capers in olive oil, then add the garlic and sauté. Deglaze with the red wine. Let it reduce a little and add the 2 cans of Polpa to the pan.
- Chop the basil and parsley into small pieces. Add to the sauce, but keep some for decoration. Season to taste with sea salt and freshly ground pepper, chilli and a pinch of sugar. Stir in the tomato paste. Bring to the boil once and then continue to simmer gently.
- Stir in the finely chopped anchovies. Put on the water for the pasta. Add the Cozze to the sauce and simmer gently for another 15 minutes.
- When the pasta is cooked al dente, mix in the hot sauce and serve immediately. Sprinkle with a little basil or parsley.
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