Tagliatelle with Sundried Tomatoes & Mussels

Tagliatelle with Sundried Tomatoes & Mussels

Serves 4, prep time 10 minutes, cooking time 30 minutes

500g of tagliatelle
3 tbsp of fresh pesto
Salt & pepper

1 tbsp of olive oil
2 cloves of garlic
1/2 an onion sliced
1 can of stewed tomatoes
2 tsp of mixed dried herbs
A splash of Worcester sauce
1/2 tsp of dried chilli flakes
10 sundried tomatoes sliced
200g of cooked mussels in  brine drained
3 spring onions chopped
Basil leaves to serve

Boil 1 litre of salted water in a deep pan, cook the tagliatelle as per pack instructions. Drain, then leave to one side. In a shallow pan, heat the oil and sauté the onions with the garlic. Add the stewed tomatoes, Worcester sauce, dried herbs, chilli flakes stir, and season lower the heat to a simmer for ten minutes.
Next, add the sundried tomatoes, simmer for a further ten minutes.
Meanwhile, mix the tagliatelle with the pesto.
Turn the sauce down to a simmer, then add the mussels and spring onion to the sauce, simmer for a further five minutes, then turn off the heat. Plate up the tagliatelle, top with the tomato and mussel sauce, add a drizzle of balsamic gel. Finally, top with basil leaves and serve.

Tagliatelle with Sundried Tomatoes & Mussels

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