Spaghetti with Smoked Mussels and Red Pepper

Thumb_mussel_pasta

(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

  1. 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.

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