This combination of mussels steamed with heaps of garlic & onion, mixed with a rich pomodoro sauce, is nothing short of heavenly. Serve this saucy perfection over tender wholewheat spaghetti, and you have yourself the ultimate divine weeknight dinner!
Pomodoro Pasta & Mussels
Pomodoro Pasta & Mussels
with wholewheat spaghetti, Kalamata olives & pickled peppers
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 30 minutes
Ingredients:
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Cheese
- Mussels
- Onion
- Onions
- Pickled Bell Peppers
- Pitted Kalamata Olives
- Tomato Passata
- Whole Wheat Spaghetti
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
PASTA PARTY
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
STEAMED MUSSELS
Place a pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes, until fragrant, shifting constantly. Pour in 50ml of water and bring up to a boil. Once boiling, add the mussels, cover with the lid, and steam for 3-5 minutes, until warmed through (don’t worry they are pre-cooked!). On completion, use a slotted spoon to remove the warmed mussels from the pot, reserving the onion mixture in the pot.
KEEP IT GOING
Return the pot, with the onion mixture, to a medium heat. Pour in the tomato passata. Leave to gently simmer for 7-10 minutes until slightly reduced. While the sauce is reducing, drain the olives and the pickled peppers. Halve the olives and roughly chop the peppers. Rinse and pick the basil.
TOSS TOGETHER
When the sauce is done reducing, add the halved olives, the cooked mussels, the chopped pickled peppers, seasoning, and the cooked pasta. Toss until fully combined.
FLEX THOSE MUSSELS!
Plate up the hearty pomodoro pasta. Top with the grated Italian-style cheese and the picked basil. Finish off with a grind of pepper. Tuck in, Chef!
Whole Wheat Spaghetti - 125g
Onion - 1
Garlic Clove - 1
Mussels - 200g
Tomato Passata - 100ml
Pitted Kalamata Olives - 25g
Pickled Bell Peppers - 25g
Fresh Basil - 3g
Grated Italian-style Cheese - 20ml
PASTA PARTY
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
STEAMED MUSSELS
Place a pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes, until fragrant, shifting constantly. Pour in 100ml of water and bring up to a boil. Once boiling, add the mussels, cover with the lid, and steam for 3-5 minutes, until warmed through (don’t worry they are pre-cooked!). On completion, use a slotted spoon to remove the warmed mussels from the pot, reserving the onion mixture in the pot.
KEEP IT GOING
Return the pot, with the onion mixture, to a medium heat. Pour in the tomato passata. Leave to gently simmer for 7-10 minutes until slightly reduced. While the sauce is reducing, drain the olives and the pickled peppers. Halve the olives and roughly chop the peppers. Rinse and pick the basil.
TOSS TOGETHER
When the sauce is done reducing, add the halved olives, the cooked mussels, the chopped pickled peppers, seasoning, and the cooked pasta. Toss until fully combined.
FLEX THOSE MUSSELS!
Plate up the hearty pomodoro pasta. Top with the grated Italian-style cheese and the picked basil. Finish off with a grind of pepper. Tuck in, Chef!
Whole Wheat Spaghetti - 250g
Onion - 1
Garlic Clove - 1
Mussels - 400g
Tomato Passata - 200ml
Pitted Kalamata Olives - 50g
Pickled Bell Peppers - 50g
Fresh Basil - 5g
Grated Italian-style Cheese - 40ml
PASTA PARTY
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
STEAMED MUSSELS
Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes, until fragrant, shifting constantly. Pour in 150ml of water and bring up to a boil. Once boiling, add the mussels, cover with the lid, and steam for 3-5 minutes, until warmed through (don’t worry they are pre-cooked!). On completion, use a slotted spoon to remove the warmed mussels from the pot, reserving the onion mixture in the pot.
KEEP IT GOING
Return the pot, with the onion mixture, to a medium heat. Pour in the tomato passata. Leave to gently simmer for 10-12 minutes until slightly reduced. While the sauce is reducing, drain the olives and the pickled peppers. Halve the olives and roughly chop the peppers. Rinse and pick the basil.
TOSS TOGETHER
When the sauce is done reducing, add the halved olives, the cooked mussels, the chopped pickled peppers, seasoning, and the cooked pasta. Toss until fully combined.
FLEX THOSE MUSSELS!
Plate up the hearty pomodoro pasta. Top with the grated Italian-style cheese and the picked basil. Finish off with a grind of pepper. Tuck in, Chef!
Whole Wheat Spaghetti - 375g
Onions - 2
Garlic Cloves - 2
Mussels - 600g
Tomato Passata - 300ml
Pitted Kalamata Olives - 75g
Pickled Bell Peppers - 75g
Fresh Basil - 8g
Grated Italian-style Cheese - 60ml
PASTA PARTY
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
STEAMED MUSSELS
Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1-2 minutes, until fragrant, shifting constantly. Pour in 200ml of water and bring up to a boil. Once boiling, add the mussels, cover with the lid, and steam for 3-5 minutes, until warmed through (don’t worry they are pre-cooked!). On completion, use a slotted spoon to remove the warmed mussels from the pot, reserving the onion mixture in the pot.
KEEP IT GOING
Return the pot, with the onion mixture, to a medium heat. Pour in the tomato passata. Leave to gently simmer for 10-12 minutes until slightly reduced. While the sauce is reducing, drain the olives and the pickled peppers. Halve the olives and roughly chop the peppers. Rinse and pick the basil.
TOSS TOGETHER
When the sauce is done reducing, add the halved olives, the cooked mussels, the chopped pickled peppers, seasoning, and the cooked pasta. Toss until fully combined.
FLEX THOSE MUSSELS!
Plate up the hearty pomodoro pasta. Top with the grated Italian-style cheese and the picked basil. Finish off with a grind of pepper. Tuck in, Chef!
Whole Wheat Spaghetti - 500g
Onions - 2
Garlic Cloves - 2
Mussels - 800g
Tomato Passata - 400ml
Pitted Kalamata Olives - 100g
Pickled Bell Peppers - 100g
Fresh Basil - 10g
Grated Italian-style Cheese - 80ml
Woolies Products in this dish
