Rigatoni With Mussels And Peas In Tomato Sauce
We love seafood and pasta. Got my hands on a bunch of cheap frozen mussels the other day, so I decided to divide them into two. We creamed the first half (previous post )and decided to have the second half with peas, basil and a spicy tomato sauce. Now you'll say where did I get fresh basis during this time of year...
Well I didn't. I harvested all the fresh basil I grew in my terrace during summer, made pesto with half, and froze the rest. Anytime I need fresh basil I break a piece of the frozen stuff and just throw it in my pan. No dried basil ever enters this house!!
Ingredients for 4:
- 500 gr good Italian rigatoni boiled one minute under box indications.
- 500 gr frozen mussels simply thowed in a bowl keeping the juice.
- 250 gr frozen peas thawed.
- 1/2 cup of frozen basil right out of the deep freeze.
- 1 onion finely chopped.
- 3 cloves of garlic finely chopped.
- 2 T tomato concentrate.
- 2 T olive oil.
- 1 t cayenne or more to taste.
- Salt and pepper to taste.
- Start by boiling the water for the pasta. 1 litre per 100 gr of pasta. Add salt when water boils.
- In a wok or karahi or really big deep pan stir fry onion till soft and transparent.
- Add garlic and stir fry till that famous perfume hit your nose.
- Add the peas, cayenne and the basil,
- Add the tomato concentrate and dissolve, bring to a boil, cover and simmer for 10 minutes till the peas are done.
- In the meantime the rigatoni should be ready, add two to three ladles of the water they are boiling in to the sauce.
- Drain the pasta and throw them in the sauce.
- Mix well with a big spoon and fork (that is why you need a big pan for space).
Serve hot with grated cheese if you wish.