Pasta con Cozze

Ingredients for 4 servings:

• 250 g mussels (peeled, drained, from the can)
• 800 g tomatoes, peeled, from the can
• ½ onion(s)
• 5 olives, black
• 400 g pasta (spaghetti)
• 1 clove(s) garlic
• olive oil
• Salt
• Thyme
• oregano
• Pepperoncini

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel and finely chop the onion, then briefly fry it in a pan with olive oil. Add the mussels, season lightly with salt, and continue frying for about 1 minute, stirring constantly. Add the tomatoes and a little water if needed. Bring to a boil. Slice the olives into small rings, finely chop or crush the garlic, and add it along with plenty of salt, thyme, oregano, and 1-3 chili peppers (warning: they’re hot!), and stir to combine. Simmer gently for 20-30 minutes, stirring frequently. Cook the spaghetti in salted water until “al dente.” Serve hot! If desired, drizzle 1 tablespoon of olive oil over the sauce while still on the plate.