Calamarata Pasta with Tomato & Mussels

Serves 4

Ingredients:

For the Pasta:

• Packet of calamarata pasta or a similar tube shaped pasta.

For the Mussels:

• 1 kg fresh mussels, cleaned and debearded

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• 1/2 cup white wine (or chicken broth)

• 1/4 teaspoon red pepper flakes (optional)

For the Sauce:

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (400ml) crushed tomatoes

• 1/2 cup tomato passata

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and pepper to taste

• 1/4 cup fresh basil leaves, chopped

• 1/4 cup grated Parmesan cheese (to serve)

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the calamarata pasta and cook according to the package instructions, usually about 8-10 minutes, or until al dente.

2. Drain the pasta and set aside.

3. Cook the Mussels: In a separate pot, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 1 minute. Add the white wine (or chicken broth) and red pepper flakes (if using).

4. Add the mussels and cover. Cook for about 5 minutes or until the mussels are steamed and open.

5. Remove from the heat and set aside.

6. Cook the Sauce: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.

7. Add the crushed tomatoes, tomato passata, dried oregano and dried basil.

8. Simmer the sauce for about 15 minutes, stirring occasionally. Season with salt and pepper to taste.

9. Combine Pasta, Sauce and Mussels: Add the cooked calamarata pasta to the tomato sauce and toss gently to coat.

10. Gently fold in the mussels and any juice from the mussels.

11. Serve the calamarata pasta hot, topped with fresh basil leaves and grated Parmesan cheese!