Easy Ditalini with Tomato Sauce and Mussels

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This easy ditalini with tomato sauce and mussels recipe is a delightful combination of flavors that will transport you to the Mediterranean coast. The tender ditalini pasta is cooked to perfection and then tossed in a rich and tangy tomato sauce, infused with the briny taste of fresh mussels. This dish is not only delicious but also quick and simple to prepare, making it perfect for a weeknight dinner or a special occasion. With just a few ingredients, you can create a mouthwatering meal that will impress your family and friends.

Keywords: easy, ditalini, tomato sauce, mussels, Mediterranean.

Easy ditalini with tomato sauce and mussels recipe details

Easy ditalini with tomato sauce and mussels recipe, recipe Rating: 4.8
Number of votes:126

The simple mussel cooks up simply as well. The Chinese eat mussels in a black bean sauce, but here we go Italian-style with a basic tomato sauce.
Ready in: 30 mins

Ingredients

Serves: 4

• 1 pound mussels, well-rinsed, open or cracked shells discarded
• 1 cup water
• 1/4 cup olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 (28 ounce) cans peeled tomatoes
• 1 (8 ounce) can tomato paste
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon Italian seasoning
• 1 pound dry ditalini pasta (one box)

Preparation method

Prep: 5 mins | Cook: 25 mins

1. In a large pot, combine mussels and 1 cup water. Bring to a boil over medium-high heat, then cover and let the mussels steam until the shells are fully open, about 5 minutes. Remove from heat and set aside.
2. Heat 1/4 cup olive oil in a medium saucepan on medium-high heat.
3. When the oil is hot, add the onions and garlic. Cook until the onions start to get soft (but before they get brown), about 5 minutes.
4. Add the tomatoes, tomato paste, salt, pepper, and Italian seasoning. Mash up the whole tomatoes into smaller chunks.
5. Keep heating sauce until it starts to bubble (a.k.a. simmer), then turn the heat to low, and simmer uncovered for 25 minutes.
6. For the ditalini: A good time to start boiling the water is just before you add the tomatoes to the sauce. Fill a large pot with water. Bring to a boil, and cook for the time directed on the pasta box.
7. When the ditalini is cooked, drain it and put it in a large bowl. Add the sauce and the reserved steamed mussels. Serve!