Buy all ingredients right below the recipe
Ingredients
- 350 g pasta (ideally cavatelli or orecchiette)
- 100 g dried white beans
- 16 fresh mussels (or frozen mussel meat)
- 8 cherry tomatoes
- 1 bunch flat-leaf parsley
- 2 garlic cloves
- 1 bay leaf
Pantry
- Extra virgin olive oil
- Ground black pepper
- Salt
Preparation of the Beans
- 1Soak the white beans in plenty of water about 12 hours in advance. Then drain the water and cook the beans with a bay leaf in fresh water until soft, about 45 minutes.
Preparation of the Pasta and Sauce
- 1Cook the pasta al dente in plenty of salted water. Drain a little earlier, as it will finish cooking in the pan later. Reserve a little pasta water.
- 2Heat olive oil in a large pan. Finely chop or crush the garlic and sauté briefly with the chopped parsley. Add the cooked beans and roast briefly.
- 3Prepare the mussels (clean and, if necessary, remove the meat from the shells). Add them to the pan along with their juice. Quarter the cherry tomatoes and add them as well. Simmer everything for 2-3 minutes.
- 4Add the pasta to the pan, mix everything well, and add some pasta water if needed. Season with pepper and olive oil and serve in deep plates.
Knuspr-Küche
Servieren Sie dieses Gericht mit einem Glas kühlem Weißwein und etwas frischem Ciabatta, um die köstliche Sauce aufzusaugen.