Mezzo-rigatoni with mussels in a tomato-garlic-mussel broth-cannellini bean sauce

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Mezzo-rigatoni with mussels in a tomato-garlic-mussel broth-cannellini bean sauce

What can you ask more than a dish of pasta prepared by an Italian from Calabria? Here is another fabulous recipe made by Pino, with fresh mussels in a tomato, mussel broth, garlic and cannellini bean sauce. You will be surprised by his way to prepare this amazing dish that, I’m sure you will savour with passion!

Mezzo-rigatoni with mussels in a tomato-garlic-mussel broth-cannellini bean sauce

By Pino Pasta Print
Details
Prep time: 45 minutes to 1h
Cooking time: 50 minutes to 1h
Servings or yield: For 6 people
Difficulty level:
Ingredients
500 g of short pasta, rigatoni or penne style
300 g of fagioli cannellini (or white beans)
1-½ kg fresh mussels
1 jar or can of 560g (19,6 oz.) whole Italian tomatoes
2 smashed garlic glove
1 small onion
1 branch of fresh rosemary
4 to 5 leaves of fresh basil
Fresh parsley for decoration
Extra virgin olive oil

Preparation

In a large pan, heat some olive oil over medium heat mince onion and add to pan with 1 smashed garlic clove, cook 2 to 3 minutes.  Add tomatoes and juice to pan; break the tomatoes with a fork or spoon. Add basil leaves and cook 3 to 4 minutes over medium heat. Remove from heat and set aside.

In a medium saucepan, heat some olive oil over medium heat, add rosemary, 1 smashed garlic clove and cook 1 minute. Add cannellini beans with juices and cook about 10 minutes. Remove garlic and rosemary. Transform the beans into a purée using a hand blender. Remove fron heat, cover and set aside.

In a big pan, add mussels, cook with cover over medium heat for 5 to 7 minutes or until the shell opens. Extract mussels from the shell and place in a plate. Keep about 20 mussels in their shell, in another plate for presentation. Transfer the mussels cooking juices in a bowl. Filter. Add the juice to the pan with tomatoes, set heat to medium.

Add about half the cannellini bean purée to your sauce and mix well with a fork. Bring to boil, when preparation is boiling, add pasta (mezze-rigatoni) and cook 4 to 7 minutes or depending on instructions on the pasta box. When “al dente”, add mussels, mix and cook another 2 minutes.

Meanwhile in a big serving bowl, spread the rest of the cannellini beans purée. Add pasta preparation and garnish with mussels in their shell and fresh parsley, serve and enjoy!

Tips, Tricks + Culinary ideas

Flavour tip Instead of using a pan with boiling salted water, Pino cooks his pasta directly in his sauce, which gives more flavour to the preparation.
Pino's tip A good way to thinking your sauces is using a bean purée, it also give more taste!

Preparation steps

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1 - Mince onion.

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2 - In a large pan, heat some olive oil over medium heat.

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3 - Add onion and 1 garlic clove, cook 2 to 3 minutes.

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4 - Add tomatoes in a bowl with the juice.

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5 - Add tomatoes and juice to the pan; break the tomatoes with a fork or spoon.

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6 - Add basil leaves.

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7 - Cook 3 to 4 minutes over medium heat. Put heat off, set aside.

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8 - In a medium saucepan, heat some olive oil over medium heat.

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9 - Add rosemary and a garlic clove. Cook 1 minute.

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10 - Add cannellini beans with juices. Cook about 10 minutes.

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11 - Remove garlic and rosemary.

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12 - Transform the beans into a purée using a hand blender. Put heat off, cover and set aside.

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13 - In a big pan, add the mussels

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14 - Cover and cook over medium heat.

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15 - For 5 to 7 minutes or until the shell opens

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16 - Extract mussels from the shell and place in a plate.

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17 - Keep about 20 mussels in their shell, in another plate for presentation.

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18 - Transfer the mussels cooking juices in a bowl.

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19 - Filter.

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20 - Add the juice to the pan with tomatoes, set heat to medium.

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21 - Add about half the cannellini bean purée to your sauce.

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22 - Mix well with a fork. Bring to boil.

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23 - When preparation is boiling, add the pasta (mezzo-rigatoni).

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24 - Cook 4 to 7 minutes, follow instructions on the pasta box.

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25 - When “al dente”, add mussels.

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26 - Mix and cook another 2 minutes.

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27 - In the meantime in a big bowl, spread the rest of the cannellini bean purée.

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28 - Add pasta preparation.

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29 - Decorate with mussels in their shell and fresh parsley, serve and enjoy this pure delight!

Pasta