Pasta with Mussels, Tomato and Olives

Name: Pasta with Mussels, Tomato and Olives
Yield: 4
Ingredients: 500.0g Mezzanelli or Spaghetti; 30.0g Olive Oil; 80.0g Shallots, 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; 1.0pc Lemon; 0.0g Salted Capers (rinse the capers in cold water); 0.0g Taggiasca Olives (small black olives)

Pasta with Mussels, Tomato and Olives – - Recipe

The popular and versatile shellfish, mussels, get smothered in a rich white wine-tomato sauce loaded with black olives for a lip-smacking dining experience. It’s so good, your diners will crave seconds.

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Pasta

Mezzanelli or Spaghetti 500.0 g

Sauce

Olive Oil 30.0 g
Shallots, 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 300.0 ml
Lemon 1.0 pc
Salted Capers (rinse the capers in cold water)
Taggiasca Olives (small black olives)

Italian

Pasta

Main course

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Preparation

Pasta
- Boil the pasta al dente in water with salt until 3/4 cooked
- Mix with some olive oil and let it cool down on a tray
Sauce
- Roast the garlic in the oven at 150°C until 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 to boil out
- Add 1 tablespoon of the chopped garlic
- Add Knorr Tomato Pronto and simmer for 5 minutes
- Season the sauce with salt and black pepper
- Add the mussels to the sauce and boil until they open
- Squeeze some lime juice into the sauce
- Mix with the pasta and serve
Assembly
- Spoon the pasta and mussels into a deep plate
- Decorate with the olives and capers
- Finish with parsley and grated Parmesan cheese