Easy Fusilli with Tomato Sauce and Mussels

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

This easy fusilli with tomato sauce and mussels recipe is a delicious and satisfying dish that combines the flavors of fresh seafood and tangy tomato sauce. The tender mussels add a touch of brininess to the dish, while the tomato sauce provides a rich and savory base. The fusilli pasta perfectly absorbs the flavors of the sauce, making each bite burst with taste. With simple ingredients and straightforward instructions, this recipe is perfect for both busy weeknights and special occasions.

Keywords: easy, fusilli, tomato sauce, mussels, recipe.

Easy fusilli with tomato sauce and mussels recipe details

Easy fusilli with tomato sauce and mussels recipe, recipe Rating: 4.8
Number of votes:123

Mussels may seem exotic, but they’re simple to cook — much easier than changing a tire, installing a lock, or any of the other man stuff you could do in your sleep.
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 fusilli 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 fusilli: 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 fusilli is cooked, drain it and put it in a large bowl. Add the sauce and the reserved steamed mussels. Serve!