Mussels pasta with cherry tomatoes

Mussels pasta with cherry tomatoes

Made with Cherry tomatoes

Mutti Cherry Tomatoes complement your food with their rich, sweet and intense flavor. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavor to your focaccias, pastas and sauces.

cooking sketch 40 min (COOK TIME: 40 min)

cooking sketch Easy

4 people


  • 4 tablespoons extra-virgin olive oil
  • 2 cloves garlic skin on, bashed with the palm of your hand
  • 3 spring onions, roughly chopped
  • 1/2 red chilli thinly sliced, plus extra to garnish
  • 200 ml dry white wine
  • 1 handful of small baby capers in salt, well washed
  • 1 x 400 g tin of Mutti Cherry Tomatoes
  • 1.5 kg fresh mussels, cleaned and de-bearded
  • 400 g spaghettini
  • 1 handful of flat-leaf parsley, roughly chopped
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Mussels pasta with cherry tomatoes: Method

  1. Bring a large saucepan of salted water to the boil.
  2. Meanwhile, heat the olive oil in a large heavy-based saucepan over high heat. Add the garlic, spring onion and chilli and toss until the garlic starts to become golden and fragrant. Pour in the wine and cook for about 2 minutes until the alcohol has evaporated, then add the Mutti Cherry Tomatoes and mussels. Cover with a tight-fitting lid and allow the mussels to steam. They will start to open after 1–2 minutes. As they do, fish them out with tongs and set them aside in a clean bowl. Discard any mussels that don’t open.
  3. In the meantime, drop your spaghettini into the boiling water and blanch for 1 minute to allow the strands to soften and become bendy. Remove the spaghettini with tongs and drop them into the wine and tomato sauce, then pour in enough pasta cooking water to cover the pasta.
  4. Start stirring gently – the sauce will thicken ever so slightly as the spaghettini soak up all the juices. The spaghettini will take about 5 minutes to reach the perfect al dente texture. Turn off the heat, then return the mussels to the pan, along with 1–2 tablespoons of the precious juices they released while resting. Scatter over the parsley and extra chilli and eat straight away.
  5. Be sure to serve this with bread. I can guarantee that you will want to have something to soak up that nectar with!

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Also made with: Cherry tomatoes

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