1 kg mussels
410g Ardmona Crushed Tomatoes
1 onion, diced
2 handful Ditalini Rigati Barilla
1 garlic clove, thinly sliced
1 red chilli, finely sliced
1 lemon, juiced
1 cup chardonnay
Parsley, to garnish
Drizzle of oil
- Heat oil in a large saucepan over a medium heat add chilli, garlic and onion cook for 5 minutes or until it’s aromatic and onions are translucent. Add wine and allow to reduce by ½.
- Add tomatoes and bring back to the boil. Add mussels, stir and cover, cook for 2 minutes. Remove lid, add pasta, toss to coat. Remove from heat.
- Serve with squeeze of lemon and parsley to garnish.
BEN'S TIP: Cook pasta as usual but leave it slightly undercooked. Drain and toss with a little olive oil and store in a sealed container in the refrigerator until needed.