Italian

Cheat’s puttanesca with mussels and orecchiette

Name: Cheat’s puttanesca with mussels and orecchiette recipe
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: /italian
Ingredients: 400g orecchiette pasta; 125ml olive oil; 1 onion, finely chopped; 4 inner (pale) celery stalks, finely chopped, pale leaves reserved; 1 bunch flat-leaf parsley, stalks finely chopped, leaves picked and chopped; 25g anchovy fillets in oil, drained, finely chopped; 4 garlic cloves, crushed; 125ml vermouth; 2 x 400g cans chopped tomatoes; 150g black olives, drained; 3 long red chillies, halved lengthways; 110g baby capers, drained, rinsed; 1kg pot-ready mussels; Finely grated zest and juice of 1/2 lemon

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Cheat’s puttanesca with mussels and orecchiette.

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by Matt Preston

delicious. senior editor

Jan 27, 2018

This sauce also works with kale or chicken, and can be ready by the time the pasta is cooked!

400g orecchiette pasta
1/2 cup (125ml) extra virgin olive oil, plus extra, to serve
1 onion, finely chopped
4 inner (pale) celery stalks, finely chopped, pale leaves reserved
1 bunch flat-leaf parsley, stalks finely chopped, leaves picked and chopped
25g anchovy fillets in oil, drained, finely chopped
4 garlic cloves, crushed
1/2 cup (125ml) dry vermouth or white wine
2 x 400g cans chopped tomatoes
150g black olives, drained
3 long red chillies, halved lengthways
110g baby capers, drained, rinsed
1kg pot-ready mussels
Finely grated zest and juice of 1/2 lemon

Method

1.

Cook pasta in a large pan of boiling, salted water according to packet instructions.
2.

Meanwhile, heat 1/3 cup (80ml) oil in a large saucepan over high heat. Add onion, celery and parsley stalks and cook, stirring occasionally, for 4 minutes, or until softened. Add anchovies, garlic and vermouth or wine and cook for 2 minutes, or until reduced slightly. Add tomatoes, olives, chilli and half the capers and bring to the boil. Add mussels and cook, covered and shaking the pan occasionally, for 3 minutes, or until mussels open. Transfer mussels to a bowl. Stir zest and juice through sauce.
3.

Meanwhile, heat remaining 2 tbs oil in a small frypan over high heat. Dry remaining capers with paper towel and cook, stirring occasionally, for 2 minutes, or until crisp, then drain on paper towel.
4.

Drain pasta and, working quickly, toss pasta and mussels with tomato sauce. Scatter over crispy capers, parsley and celery leaves, and drizzle with extra oil.