Pasta with red sauce and mussels

Pasta with red sauce and mussels

Ingredients

• 1 packet of pasta
• 2 jars of 184g mussels
• 200g dry white wine
• 2 anchovy fillets
• 2 tbsp capers
• 3 cloves of garlic
• 1 tsp red pepper
• 800g tomato sauce
• olive oil salt
• 30g parmesan cheese

Directions

1. Pour some olive oil into a cold skillet.
2. Squeezing the garlic
3. Add pepper
4. Privateer
5. Sliced ​​anchovy fillets
6. Now just turn on the burner on medium heat.
7. It is very important NOT to brown the garlic
8. Stew a little, add wine, and simmer for a few minutes (5) with wine.
9. Now it's the turn of juice from cans of mussels. We do not touch the mussels themselves yet.
10. Add tomato sauce. If yours is thick, rinse the jar with water and add to the sauce, if it is liquid like mine, do not add water.
11. Now, if you haven't put water for pasta yet, put it on. While the pasta is cooking, the sauce will simmer over low heat.
12. Pasta for this sauce should be a little (1-2 min) DO NOT boil and in any case DO NOT rinse !!
13. Poured the pasta, add the mussels to the sauce, exactly 1 minute
14. Return the pasta to the pot and pour over the sauce.
15. Stir and cover with a lid, let it brew for 3 minutes.
16. Pasta in these three minutes reaches the desired consistency and soaked in sauce. After 3 minutes, add 30-50 grams of Parmesan directly into the pan and mix, in this sauce IT IS NEEDED for a bunch.
17. And in a plate already at will, I like to add more parmesan.