Buy all ingredients right below the recipe
Ingredients
- 350 g Cavatelli Pasta
- 100 g dried white beans
- 16 fresh mussels
- 8 cherry tomatoes
- 2 garlic cloves
- 1 bay leaf
- 1 handful fresh flat-leaf parsley
Pantry
- Extra virgin olive oil
- Salt
- Ground black pepper
Preparation of the Beans
- 1Soak the dried beans in plenty of water for about 12 hours (preferably overnight). Afterwards, drain the water and cook the beans in fresh water with a bay leaf for about 45 minutes until soft. Drain after cooking.
Preparation of the Pasta and Sauce
- 1Cook the pasta al dente in plenty of salted water. Remove it from the water a little earlier, as it will finish cooking in the pan later. Set aside some pasta water.
- 2Heat olive oil in a large pan. Peel the garlic, lightly crush it, and sauté it in the oil together with the finely chopped parsley. Carefully open the mussels, add the meat along with the mussel juice to the pan.
- 3Quarter the cherry tomatoes and add them to the pan along with the cooked beans. Let everything simmer for 2-3 minutes. Add the pasta and mix everything well, adding a little pasta water if needed. Season with pepper and a drizzle of fresh olive oil. Serve in deep plates.
Tip
For a particularly authentic aroma, use high-quality extra virgin olive oil and ensure that the mussels are tightly closed before preparation.
Knuspr-Küche
Ein Spritzer frischer Zitronensaft kurz vor dem Servieren verleiht dem Gericht eine zusätzliche Frische, die hervorragend zu den Meeresfrüchten passt.