Author Notes
After a ridiculous tsunami of multiple family illnesses, deaths, work crisis, dental emergencies and a sick dog, there's really nothing left to do but pour yourself a glass of good wine, and watch a good meal practically create itself (and yes, I do find chopping all of that garlic cathartic). We used rotini because that's all that was in the pantry - go ahead and use the pasta shape of your choice. It helps to have some excellent crusty bread on hand - there will be plenty of sauce leftover for dipping.
—zest in the midwest
Ingredients
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2 pounds
mussels, scrubbed and debearded (note: here in the midwest, often the frozen pasteurized mussels taste better than the fresh ones we get - use your judgement based on your geography)
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1
pint homemade tomato sauce (in a pinch, blend a can of good quality diced tomatoes)
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14
cloves garlic, finely minced
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3 tablespoons
tomato paste
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1/2 cup
white wine
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1 teaspoon
red pepper flakes (use more or less to taste - depending on your preference for heat)
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1 cup
sweet onion, chopped
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3 tablespoons
olive oil
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1 tablespoon
unsalted butter
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Handful of good quality green olives brined with garlic (optional)
Directions
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Start the pasta water: bring a large pot of salted water to a boil.
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While the water is heating, add the olive oil, red pepper flakes and onion to a large skillet. Cook on medium heat, until onions become soft.
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Add the garlic and saute until the garlic becomes fragrant, about a minute. Add the tomato paste and cook for another two minutes.
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Pour in the white wine and tomato sauce - stir gently until the mixture begins to simmer. Reduce the heat to medium-low. (If all diners are ok with the olives, add them to the sauce now. If there are anti-olive people in your home, go ahead and just top the finished dish with a few olives before serving for those who desire to consume the briny goodness.)
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At this point, the pasta water should be ready. Add pasta to pot and stir gently.
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While pasta is cooking, add the mussels to the sauce. Cover the pot while the mussels cook and open.
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Drain the pasta and return to the pasta pot. Toss with the butter.
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Season sauce to taste with salt and pepper. Place the pasta in bowls, spooning plenty of sauce and mussels in each.
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