Sunday, 27 July 2014

Recipe | Mussel Puttanesca

Serves 3 - 4 
440g tin diced tomatoes 
2 cups vegetable stock
1/2 red wine
1/2 cup pitted and halved kalamata olives
1tbsp mussel paste (use other paste made from seafood if unavailable)
1 cup baby spinach, ripped
parmesan cheese, grated for serving

In a frypan, at a medium heat, place diced tomatoes, vegetable stock and red win. Bring to the boil and reduce heat to low. Let this mixture simmer until it thickens; mine took about an hour, give or take. 

Once your tomato mixture has thickened, place a large pot of water on to boil. Place the pasta in the water once boiling. 

Meanwhile, add chopped olives and mussel paste to the tomato mixture. Combine and heat through. Add the ripped up baby spinach, cook until wilted before removing the pan from the heat. 

When the pasta is cooked, drain and add to the frypan. Toss to combine. Serve out desired portions and top with grated parmesan, fresh baby spinach and caviar. 

Hey presto! You're done. 

I cooked this for my brother a few days ago and, being the seafood and pasta lover that he is, he demolished it and asked for more. I am aware that the mussel paste may be hard to find but if you can get your hands on it, don't be afraid to try it. If you read my last blog post, you'll see I found mine my local delicatessen, Louis & Sons. 

Happy Sunday, food lovers!
Erin xx

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