What You’ll Need - Serves 3-4

  • 500g Cleaned Mussels

  • 250g Pasta (I used Spaghetti Bucatini)

  • 300g Cherry Tomatoes

  • 1/2 Onion

  • 1 Tsp Tomato Paste

  • 4 Garlic Cloves

  • 2 Cups Wine

  • 1 Tsp Chili Flakes ( Less or More if preferred)

  • 2 Tsp Dried Oregano

  • 1 Tsp Paprika

  • Fresh Parsley to garnish

  • Salt & Pepper

Prep - 5 Minutes

  • Finely dice the garlic, onion and parsley.

Let’s Get Cooking - 20 Minutes

  • Cook pasta as per the packet instructions

  • Heat oil in a large pan or pot with a lid

  • Add garlic, onion and chili flakes and stir until onions are soft

  • Add the tomato paste and combine. Add the oregano and paprika and combine

  • Add the cherry tomatoes and allow them to start blistering

  • Add the white wine and let it come to a boil to burn off the alcohol. Cover the pot for 3-5 minutes so the tomatoes can start to soften.

  • As the tomatoes soften, use a wooden spoon to smash them

  • Allow to simmer and until the tomatoes are soft.

  • Add mussels and combine. Cover the pot and allow to steam for 3-5 minutes until the mussels are open. (Throw away any mussels that don’t open)

  • Add cooked pasta to the pot and combine .

  • Add the chopped parsley and combine.