Pasta with Mussels

Ingredients

Penne pasta 1 cup

Mussels 350 g

Tomatoes 2

Lemon 1/3

White onion 1/2

Garlic 2 cloves

Tomato paste 1 tbsp

Fresh basil

Thyme 1 pinch

Ground black pepper

Olive oil

Cook the penne with 1 tbsp of olive oil for 8 minutes instead of the recommended 10 – this will keep them undercooked and lower in calories. Drain in a colander and toss with 1 tbsp of olive oil.

Wash the mussels thoroughly, even with a brush (if you have the patience). Make sure there are no splinters, as they are very dangerous to your health.

First, blanch the tomatoes. Finely chop the tomato pulp, onion, garlic, and basil. Sauté the onion and garlic with 3 tablespoons of water for 3-4 minutes.

Add the tomatoes and tomato paste and simmer until the pulp is completely soft. Season with pepper, drizzle with lemon/lime juice, and garnish with basil and thyme. Stir well and let it simmer.

Add the mussels and penne to the sauce, stir, cover, and simmer over low heat. After 5 minutes, the shells will open, and the tender mussels will be ready.

Enjoy!