Tonnarelli with mussels and cherry tomatoes
A fish sauce with pecorino Romano cheese...amazing!
Pasta with mussels and pecorino cheese is truly a must try! They go well together and make the dish very rustic and flavorful.
Tonnarelli are a handmade pasta, thick and perfect for tasty sauces, as in this case.
Tips If you cannot find fresh mussels you can use frozen ones, the result will still be great. If you don’t have time to make Tonnarelli, also dry pasta it is perfect!
Tonnarelli handmade pasta with Mussels and cherry tomatoes
Ingredients
- 600 gr handmade Tonnarelli https://www.kitchencheznous.com/homemade-pasta/?preview=true&_thumbnail_id=2969
- 1 kg mussels already clean
- 250 gr cherry tomatoes cut in two
- 100 gr pecorino romano cheese grated
- 4 cloves garlic
- 1 chili pepper
- parsley finely chopped
- extra virgin olive oil
- Salt, black pepper
Instructions
- In a large skillet heat oil, garlic. Add mussels, cover and cook for a few minutes until they have opened. Remove the shells, keep the mussels aside and strain the water they released in the pan, you will need it later.
- In the same skillet heat some new olive oil and sauté the finely chopped garlic, chili pepper and parsley. Then also add the tomatoes and wilt them slightly; adjust the salt.
- Add the mussels to the pan, and some of the water you have kept . If they are frozen wait until they are tender and have drawn out some of their water. Cook for few minutes until sauce will be reduced.
- Boil the Tonnarelli (you've made following the instruction by link in the "ingredients") in plenty of salted water, drain and transfer in to the pan with the mussels sauce, sauté the pasta with pecorino cheese, mixing it into the pasta a little at a time. Finish the dish with a sprinkling of chopped fresh parsley and serve at the table.
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