Spaghetti with Smoked Mussels and Red Pepper
(from Picseegrl’s recipe box)
Used canned mussels and chopped fresh tomatoes instead of canned. Excellent and surprisingly light for a tomato sauce.
Source: http://mediterrasian.com/blog/?p=1547
Prep time: 45 minutes
Cook time: 15 minutes
Serves 2 people
Categories: Pasta
Ingredients
- 7 oz (200g) dried spaghetti
- 3 oz (90g) canned smoked mussels — drained
- 3 tablespoons extra virgin olive oil
- 1 onion – finely diced
- 1 red pepper — diced
- 2 cloves garlic — minced
- 14 oz (420g) canned tomatoes — chopped
- 1 teaspoon salt
- 1/4 teaspoon freshly grated black pepper
- 1 tablespoon finely chopped fresh flat-leaf parsley
Directions
-
Heat 2 tablespoons of olive oil in a frying pan over a medium heat and cook the onion and red pepper for 7 minutes, stirring occasionally. Add the garlic and cook for a minute. Add the tomatoes, salt and pepper, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 8 minutes. While the sauce is simmering, bring a large pot of lightly salted water to a boil and cook the pasta according to package directions. Add the mussels, parsley and reserved tablespoon of olive oil to the sauce. Drain the cooked pasta into a colander and put the sauce in the bottom of the pot. Top with the hot pasta and toss together gently to combine.