Mezzi Rigatoni with Mussels and Cherry Tomatoes
Mezzi Rigatoni with Mussels and Cherry Tomatoes... and a sprig of Rosemary.
Save It
Rate It
Email It
Print ItSimilar Recipes
Ingredients
For 4 Person(s)
For the Pasta
- 1 pound mezzi rigatoni
- 4 pounds mussels
- 20 cherry tomatoes cut in half
- peperoncino - hot pepper
- 5 cloves garlic
- 2 sprigs fresh rosemary
- extra virgin olive oil
- salt
ADVERTISEMENT
Directions
- Wash the mussels real well under cold water and put them in a deep pot.
- Steam the mussels until they all open. Let them cool off a bit.
- Remove the fruit from the shells and set aside. Filter the broth at the bottom of the pot and save for later.
- In a large saute` pan add 4 Tbs of EV olive oil and the cloves of garlic and let them color.
- Add the peperoncino, the rosemary and the cherry tomatoes.
- Let the tomatoes saute for about 5 minutes and add the broth from the mussels.
- Let the broth come to a boil and continue to simmer for about 4 minutes.
- Add the fruits of the mussels and let everything saute` for 4 minutes.
- Meanwhile you have boiled the pasta to an Al Dente consistency. Add the pasta to the pan and toss for 2 minutes.
- Serve with a drizzle of EV olive oil.
Advertisement
Categories:
Nonna Romana Sciddurlo, First Course Recipes, Italian Pasta Recipes, Puglia Recipes, Easy Recipes, All Recipes, Christmas Recipes, Easter Recipes, Valentine's Day Recipes, Mussels Recipes, Rigatoni Recipes, Mother's Day Recipes, Father's Day Recipes, Christmas Fish Recipes, Good Friday Recipes, Mediterranean Diet First Course Recipes, Thanksgiving First Course Recipes, Christmas First Course Recipes, Easter First Course Recipes
Reviews
This dish was amazing!! Only thing added was some starchy pasta water since my husband and I like ex...
See Full Review >> - pb6012002
