Tomato Mussels Pasta
Tomato Mussels Pasta
Ingredients
- 1 pound spaghetti or linguine
- 2 pounds mussels, cleaned
- 3 tablespoons olive oil
- 3 garlic, cloves, chopped
- 1 chili pepper, chopped, or to taste
- 2 cups cherry tomatoes, halved
- 1/2 teaspoon chili flakes, optional
- 1/2 cup fresh parsley, chopped, plus more for garnish
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped garlic and chili pepper. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 3
Add the halved cherry tomatoes to the pan. Cook for 3-5 minutes, stirring occasionally, until they begin to soften and release their juices. If using, stir in the chili flakes.
⏱️ 5 min
- 4
Add the cleaned mussels to the pan. Cover the pan with a lid and cook for 3-5 minutes, or until all the mussels have opened. Discard any mussels that do not open.
⏱️ 5 min
- 5
Stir in the chopped fresh parsley. Add 1/2 cup of the reserved pasta water to the pan. If the sauce appears too thick, add more pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 2 min
- 6
Drain the cooked pasta and add it directly into the pan with the mussels and sauce. Toss everything together vigorously until the pasta is well coated with the sauce. Season with salt and black pepper to taste.
⏱️ 3 min
- 7
Serve immediately, garnished with additional fresh parsley if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tomato Mussels Pasta
- 1 pound spaghetti or linguine
- 2 pounds mussels, cleaned
- 3 tablespoons olive oil
- 3 garlic, cloves, chopped
- 1 chili pepper, chopped, or to taste
- 2 cups cherry tomatoes, halved
- 1/2 teaspoon chili flakes, optional
- 1/2 cup fresh parsley, chopped, plus more for garnish
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped garlic and chili pepper. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
Add the halved cherry tomatoes to the pan. Cook for 3-5 minutes, stirring occasionally, until they begin to soften and release their juices. If using, stir in the chili flakes.
⏱️ 5 min - 4
Add the cleaned mussels to the pan. Cover the pan with a lid and cook for 3-5 minutes, or until all the mussels have opened. Discard any mussels that do not open.
⏱️ 5 min - 5
Stir in the chopped fresh parsley. Add 1/2 cup of the reserved pasta water to the pan. If the sauce appears too thick, add more pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 2 min - 6
Drain the cooked pasta and add it directly into the pan with the mussels and sauce. Toss everything together vigorously until the pasta is well coated with the sauce. Season with salt and black pepper to taste.
⏱️ 3 min - 7
Serve immediately, garnished with additional fresh parsley if desired.
⏱️ 1 min