Mezzi Rigatoni with Mussels and Cherry Tomatoes ___

Mezzi Rigatoni with Mussels and Cherry Tomatoes


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


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.