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🍝 Red pasta with mussels

404 kcal · 30 min · 4 servings

Ingredients

• 300 g red tagliatelle
• 500 g mussels (well scrubbed)
• 100 ml white wine
• 2 garlic cloves
• 1 onion
• salt
• pepper (from the mill)
• 360 g tomatoes (from the can)
• 40 g black olives (pitted)
• fresh rosemary sprig

Instructions

1. 1. Peel the garlic cloves and chop them finely.
2. 2. Peel the onion and cut it into thin strips.
3. 3. Bring plenty of water to a boil, salt it, and cook the tagliatelle in it until al dente.
4. 4. Place the mussels, wine, chopped garlic, and onion strips in a large pan.
5. 5. Cover the pan and let the mussels simmer over medium heat for five minutes.
6. 6. Shake the pan occasionally while cooking to ensure even cooking.
7. 7. Remove any mussels that have not opened after the cooking time.
8. 8. Drain the tomatoes and cut them into small pieces.
9. 9. Add the tomato pieces to the opened mussels in the pan.
10. 10. Let the mixture boil vigorously for two minutes.
11. 11. Season the sauce with salt and pepper to taste.
12. 12. Slice the olives.
13. 13. Drain the cooked pasta.
14. 14. Add the pasta directly to the sauce in the pan.
15. 15. Mix the pasta well with the sauce until everything is evenly coated.
16. 16. Serve the dish garnished with the olive slices and fresh rosemary.

Nutrition per serving

• kcal: 404
• Protein: 24 g · Fett/Fat: 5 g · Carbs: 60 g