Pasta with Mussels, Tomato and Olives

Name: Pasta with Mussels, Tomato and Olives
Yield: 10
Ingredients: 500.0g Mezzanelli or Spaghetti; 30.0g Olive Oil; 80.0g Shallot, finely chopped; 1.0pc Garlic Bulb; 200.0g Celery (small cubes); 200.0g Carrot (small cubes); 100.0ml White Wine; 300.0ml Knorr Tomato Pronto Sauce 2kg; 1.0pc Lemon; 0.0g Salted Capers (rinse the capers in cold water); 0.0g Taggiasche Olives (small black olives); 1.0kg Mussels (cleaned); 0.0g Parmesan Cheese; 0.0g Flat Parsley

Pasta with Mussels, Tomato and Olives – - Recipe

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

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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
Knorr Tomato Pronto Sauce 2kg 300.0 ml
Knorr Tomato Pronto Sauce 2kg
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More information
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

Western

Main courses

Noodle

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

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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.