Pasta with Mussels, Tomato and Olives
This pasta dish is packed with tomatoes, olives and mussels – simple, fresh Mediterranean flavours on a plate. Perfect.

Ingredients
Preparing Pasta
-
Mezzanelli or Spaghetti 500.0 g
Preparing Tomato Sauce
-
Olive Oil 30.0 g
-
Shallot, finely chopped 80.0 g
-
Garlic Bulb 1.0 pc
-
Celery (small cubes) 200.0 g
-
Carrot (small cubes) 200.0 g
-
White Wine 100.0 ml
-
Lemon 1.0 pc
-
Salted Capers (rinse the capers in cold water)
-
Taggiasche Olives (small black olives)
Plating
-
Mussels (cleaned) 1.0 kg
-
Parmesan Cheese
-
Flat Parsley
Preparation
-
Preparing Pasta
- Boil the pasta el dente in water with salt until 3/4th of the cooking time.
- Mix with some olive oil and let it cool down on a tray.
-
Preparing Tomato Sauce
- Roast the garlic in the oven on 150 degrees Celsius until the garlic is puffed and soft.
- Clean the roasted garlic, chop and keep aside.
- Fry the onion, celery and carrot in olive oil.
- Add the white wine and allow the alcohol boil out.
- Add 1 table spoon of the chopped garlic.
- Add the tomato pronto and simmer for 5 minutes.
- Season the sauce with salt and black pepper.
- Bring the mussels into the sauce and boil until they are opening.
- Squeeze some lime juice.
- Mix with the pasta and serve.
-
Plating
- Spoon the pasta and mussels in deep plate.
- Decorate with the olives and capers.
- Finish with parsley and grated parmesan cheese.