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Spaghetti with mussels and cherry tomatoes

And crumbled taralli, Easy and cheap fish first course

by Ada Parisi
5 min read
Spaghetti con cozze e pomodorini

Spaghetti with mussels and burnt cherry tomatoes: Today's recipe is super simple to prepare, as you see in VIDEO RECIPE, and it's one of my favorite summer recipes. Pasta with mussels or PASTA WITH CLAMS they make summer immediately, Desire for sea and sun. I must admit that I love seafood, both cooked and raw and I obviously have a weakness for seafood dishes. Between clams and mussels I would not know what to choose: are both protagonists of first courses that are very easy to make and always tasty.

There are a thousand recipes of pasta with mussels, with small differences between regions and even millions of familiar variants. For example,, the SPAGHETTI WITH CLAMS SICILY, Prepared with fresh tomato and a shade of saffron. Oppure i BUCATINI CHEESE AND PEPPER WITH MUSSELS or the PASTA, BEANS AND CLAMS, in the thick and full-bodied soup version. Or the POTATO CREAM WITH MUSSELS AND CLAMS. In short, Recipes with mussels are really an integral part of Italian seafood cuisine. Just think of two great classics of Southern Italy such as the Peppered mussels, in white but also tomato macchiato and GRATIN MUSSELS (even in VIDEO RECIPE). Without forgetting the traditional dishes of other nations such as the SEAFOOD PAELLA or with seafood.

Few tips for spaghetti with mussels and perfect cherry tomatoes: pasta obviously very al dente, use cooking water to create an enveloping and non-oily emulsion, Cook the whole tomatoes so that they wither on the outside and remain very soft inside. Those who call them 'burnt tomatoes' are not wrong, because actually on the outside the skin in some places blackens and gives an almost embers flavor. And the natural sugars contained in the tomato, caramelizing during cooking, make it sweet. Finally, a rain of crunchy crumbled taralli on the plate. Let me know. Have a good day!

Spaghetti con cozze e pomodorini


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.3/5
( 4 voted )


1,2 kg of mussels

320 g spaghetti

350 grams of IGP Pachino tomatoes, type Ciliegino

1 teaspoon tomato paste

fresh parsley and/or basil


salt and pepper


white wine

a pinch of granulated sugar

oregano fresh or dried

extra virgin olive oil

A handful of Apulian taralli


Spaghetti with mussels and cherry tomatoesSpaghetti with mussels and burnt cherry tomatoes are simple to prepare, as you see in VIDEO RECIPE on my YouTube channel (subscribe, it's free). Clean the mussels eliminating the fine, the encrustations from the shells and throwing the broken ones. Rinse them thoroughly under running water.

Put in a pan a little extra virgin olive oil, a clove of garlic and a few stalks of parsley. Add mussels, cover with a lid and cook over high heat until they are opened. Gradually the mussels open, remove from pan. Finally, When they are open, filter the water with a very dense mesh strainer and set aside.

Wash the tomatoes. Sauté the garlic and chilli in extra virgin olive oil in a pan. Add the cherry tomatoes, salt and sprinkle with a teaspoon of sugar. Cover and cook over medium heat, turning the tomatoes gently from time to time, until outside they are wilted, with the skin slightly blackened in some places. Try not to move them more than necessary so as not to break them. When the tomatoes will be cooked, Add the tomato paste, Deglaze with white wine and, Once evaporated the alcoholic part, Add the water of the mussels. Let the sauce reduce for a few minutes, Add the shelled mussels and finely chopped basil and parsley.

Boil the pasta in plenty of lightly salted water and drain it al dente. Finish cooking the pasta in the sauce of mussels and tomato, using cooking water to obtain a creamy but non-oily emulsion. Put the spaghetti with mussels and burnt tomatoes in individual dishes and complete with a handful of crumbled taralli. Bon appétit!

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