Pasta with mussels in tomato sauce

Ingredients for 4 servings:

• 600 g pasta (linguine, spaghetti or similar)
• salt water
• 350 g mussel meat (mussels – Cozze) from the jar
• 180 g anchovy fillet(s) from the jar, possibly more or less
• 1 handful of basil
• ½ bunch parsley, freshly chopped
• 2 garlic cloves
• 2 can/n tomatoes, chopped (Polpa)
• 2 tbsp tomato paste
• 100 g capers, medium-sized from the jar
• olive oil
• 2 glasses of red wine
• Salt and pepper from the mill
• chili
• 1 tsp sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Sauté the capers in olive oil, then add the garlic and sauté. Deglaze with the red wine. Reduce slightly and add the two cans of polpa to the pan. Finely chop the basil and parsley. Add to the sauce, reserving some for garnish. Season with sea salt, freshly ground pepper, chili, and a pinch of sugar. Stir in the tomato paste. Bring to a boil once, then continue to simmer gently. Stir in the finely chopped anchovies. Bring the water for the pasta to the boil. Add the “cozze” to the sauce and simmer gently for another 15 minutes. When the pasta is cooked al dente, stir in the hot sauce and serve immediately. Sprinkle with some basil or parsley.