Cavatelli with a Spicy Tomato Mussel Sauce

Cavatelli with a Spicy Tomato Mussel Sauce is a wonderful southern Italian dish typical of the coastal areas Puglia.

Course First Course, Pasta

Cuisine Italian

Keyword cavatelli, mussels, pasta

Prep Time 40

Cook Time 15

Servings

Calories 679kcal

In a pot large enough to hold the mussels, sizzle 3 tablespoons of extra-virgin olive oil with a peeled and smashed garlic clove until the garlic clove begins to sizzle.
Add 4 medium, peeled & seeded tomatoes to the garlic and olive oil.
If tomatoes aren’t in season use canned peeled tomatoes instead along with a bit of the juice from the can.
Cover and cook until the tomatoes begin to soften, about 4 minutes.
Use a fork or a potato masher to mash the tomatoes.
Now add the mussels to the pan and cover.
Cook on high until all the mussels have opened up.
Occasionally stir the mussels so they all have enough space to open up.
Just as soon as the shells have opened up remove the pan from the stove.
Once the mussels are cool enough to handle remove them from their shells.
Strain the mussels cooking liquid through a fine mesh strainer to remove any sandy or grainy particles.
Set the mussels and cooking liquid aside while you prepare the tomato sauce.

Sizzle the finely minced white onion in 3 tablespoons extra virgin olive oil.
Once the onion is soft and translucent add the chili pepper, salt and canned tomatoes.
Cover and simmer over a low flame until the tomatoes are soft.
Stir the sauce occasionally and use a fork or a potato masher to mash the tomatoes.
When the sauce is done (the oil starts to float to the top) add the shelled mussels and their cooking liquid.
Cook the sauce over a low flame for a minute – just enough so the flavors blend together.
To cook the cavatelli:
While the sauce is cooking bring a large pot of salted water to a boil. The water should taste like the sea.
Cook the cavatelli according to package instructions or until al dente.
Bear in mind that cavatelli, as it is an eggless pasta, will have a slightly denser, chewier texture.
While the pasta is cooking mince the parsley.
When the cavatelli are cooked drain them and reserve just a bit of the pasta cooking water (⅓ cup).
To serve the cavatelli:
Toss the cavatelli in the sauce in your serving bowl.
If the pasta seems a bit add a tiny bit of pasta cooking water, just enough to make the sauce creamier.
Sprinkle with parsley and serve.

Note: This recipe is for 4 people but can easily serve 6 people using smaller portions.