Easy Fettuccine 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 fettuccine with tomato sauce and mussels recipe is a delicious and satisfying dish that can be whipped up in no time. The combination of tender mussels, tangy tomato sauce, and perfectly cooked fettuccine creates a mouthwatering flavor profile that will leave you craving for more. Whether you're hosting a dinner party or looking for a quick weeknight meal, this recipe is sure to impress. With just a handful of ingredients and simple instructions, even beginner cooks can achieve restaurant-quality results.

Keywords: fettuccine, tomato sauce, mussels, easy recipe, quick meal.

Easy fettuccine with tomato sauce and mussels recipe details

Easy fettuccine with tomato sauce and mussels recipe, recipe Rating: 4.9
Number of votes:131

A tomato-based sauce is the perfect home for fresh mussels. Well, they’d probably prefer the ocean, but life ain’t always fair.
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 fettuccine 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 fettuccine: 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 fettuccine is cooked, drain it and put it in a large bowl. Add the sauce and the reserved steamed mussels. Serve!