Spaghetti with Mussels in Tomato Sauce
25 min·Italian
Spaghetti with Mussels in Tomato Sauce
Ingredients
Main
- 400g spaghetti
- 2 tbsp olive oil
- 1 medium white onion, peeled, roughly chopped
- 2 garlic cloves, crushed
- 1 x 600ml bottle pasta sauce
- 80mls (1/3 cup) water
- 3/4 cup torn fresh basil leaves, loosely packed
- Salt & ground black pepper, to taste
- 750g fresh mussels, scrubbed, debearded
Instructions
3 steps
- 1
Cook the spaghetti in a large saucepan of salted boiling water, following packet directions, until al dente. Drain and keep warm.
- 2
Meanwhile: heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 4-5 minutes or until onion is soft. Stir in the pasta sauce, water and basil and season with salt and pepper. Cover and simmer for 10 minutes. Increase heat to medium-high, stir in the mussels, cover and cook, stirring occasionally for 3-4 minutes or until the mussels open. (See microwave tip). Discard any unopened mussels.
13 min - 3
Place the cooked spaghetti onto serving plates, spoon over the mussels and tomato sauce and serve immediately
Progress
0 / 3 steps
