Spaghetti with mussels in tomato sauce
1 serving
20 minutes
Spaghetti with mussels in tomato sauce is a harmony of sea and tomato shades, creating a rich and aromatic flavor. The dish originated in the coastal cities of Europe, where fresh mussels pair perfectly with classic pasta. The delicacy of the tomato sauce, enriched with spicy seasonings and herbs, highlights the tenderness of the mussels, while the slight acidity of the tomato juice adds a special zest. The spaghetti soaked in the rich aroma of the sauce becomes surprisingly juicy and appetizing. This dish is perfect for family dinners as well as festive tables, where it impresses guests with its elegance and simplicity of preparation. A light touch of parsley adds freshness, making it a true culinary masterpiece of Mediterranean cuisine.
1
Finely chop the onion and garlic, and sauté in olive oil until softened. Add tomato paste, juice, spices, and simmer for about 5 minutes over medium heat. Purée, return to heat, and add the mussels. Cook for 3-5 minutes (I strongly advise against cooking longer, as mussels can quickly turn rubbery).
- Onion: 1 head
- Garlic: 2 cloves
- Tomato paste: 4 tablespoons
- Tomato juice: 50 ml
- Dried basil: 1 teaspoon
- Paprika: 0.5 teaspoon
- Allspice: to taste
- Salt: pinch
- Mussels: 100 g
2
Boil the spaghetti in the right amount of salted boiling water, then drain it in a colander.
- Spaghetti: 150 g
3
Heat a small amount of olive oil in a pan, fry the spaghetti for 3 minutes. Add the sauce, mix vigorously, reduce the heat, and cover. After 2 minutes, the pasta is ready.
- Spaghetti: 150 g
- Tomato paste: 4 tablespoons
4
Sprinkle with finely chopped parsley if desired.
- Allspice: to taste
