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Spaghetti with mussels and olives in tomato sauce

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Ingredients for 2 servings:

  • 250g spaghetti
  • 400 g tomatoes, chopped
  • 4 tbsp tomato paste
  • 1 onion(s)
  • 2 cloves garlic
  • 250 g mussel meat (mussels), frozen, cooked
  • 50 g olives, black, pitted
  • n. B. herbs, Italian
  • n. B. Salt
  • n. B. Pfeffer
  • 1 pinch(s) of sugar
  • e.g. olive oil
  • 5 basil leaves
  • e.g. Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Finely chop the onions and sauté in a little olive oil. Finely chop the garlic and add it. Add the tomato paste and fry briefly. Add the chopped tomatoes and Italian herbs, season with salt, pepper, and a pinch of sugar, bring to a boil, and simmer for about 30 minutes. Add the thawed mussels and halved olives and simmer briefly. Add the finely chopped basil and season with salt, pepper, and a few more herbs, if desired. Serve the sauce with the spaghetti (prepared in parallel) and freshly grated Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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