Mezzi Rigatoni with Mussels and Cherry Tomatoes
Mezzi Rigatoni with Mussels and Cherry Tomatoes... and a sprig of Rosemary.
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
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- 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.
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