Pasta with friggitelli, mussels and tomatoes
Ingredients for 4 people
- 400 g egg pasta, striped quills (garganelli)
- 200 g friggitelli (Italian sweet peppers)
- 1 kg mussels
- cherry tomatoes
- olive oil
- 2 cloves of garlic, peeled
- 1 fresh chilli pepper
Preparation
- Clean the mussels, cut the tomatoes into quarters and slice the friggitelli into rings.
- Pour a little olive oil into a saucepan, add a clove of garlic and the mussels and cover until the mussel shells open.
- Boil the water for the pasta and in the meantime, fry the other garlic clove in a large pan and, when it has seasoned the oil, remove it.
- Add the chilli pepper rings and the friggitelli and cook over a low heat for a few minutes before adding the tomatoes.
- With a skimmer, remove the shellfish from the saucepan and filter the water, keeping a little aside.
- Cook the pasta and when it is ready, add 2 ladles of cooking water to the sauce, drain the garganelli and mix them with the sauce a few minutes.
- On a low heat, add the mussels, mixing them carefully with the sauce.
- Serve sprinkled with basil or parsley torn with your fingertips.
