Ingredients

The following ingredients have 4 Servings
  • 1/2 lb. pasta, spaghetti, fettuccine, or linguine (8 oz.)
  • 2 tablespoons olive oil
  • 1/2 cup onion, finely diced
  • 1 tablespoon garlic, minced
  • 1 lb. fresh live mussels, scrubbed and debearded
  • 2 tablespoons cooking wine, white or red
  • 1 can (8 oz.) tomato sauce (1 cup)
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon ground black pepper (or to taste)
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon Parmesan cheese, freshly grated
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instruction

  • Bring a large pot of salted water to a boil over medium-high heat. Add spaghetti noodles and cook until al dente (fully cooked but still firm), about 8-10 minutes or according to package directions. Drain well and set aside.
  • In the meantime, heat oil in a shallow saucepan or large skillet over medium-high heat for 2 minutes until the hot oil is sizzling hot and shimmering. Add onion and garlic and sauté until fragrant and soft, 2-3 minutes.
  • Add mussels and wine. Cover the lid and steam for 6-8 minutes until all shells are wide open. If you don't have a lid to cover, stir occasionally to help the mussels cook evenly.
  • Reduce the heat to medium, and add in tomato sauce and cooked pasta. Toss well to combine and bring the sauce to a simmer, about 3-5 minutes. Stir in cherry tomatoes and season with salt and pepper.
  • Sprinkle parmesan and parsley on top and serve immediately.