What You’ll Need - Serves 3-4
500g Cleaned Mussels
250g Pasta (I used Spaghetti Bucatini)
300g Cherry Tomatoes
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.