A delicious mussel cannellini pasta x Garofalo pasta
This mussel cannellini pasta dish is for those seafood pasta lovers who are looking for something exciting, simple and healthy. Inspired by the ‘Cucina Povera’ from southern Italy, each bite will have you smiling from ear to ear.
Mussel cannellini pasta
After 4 weeks in sunny Puglia, I have come back inspired and reconnected with my love for Cucina povera. Easy, delicious, healthy recipes that feed your soul with happiness while only using an accessible handful of ingredients.
With the cost of living rising, the need to reduce spending could be on your mind, but don’t be fooled that you have to deprive yourself of eating foods that make you feel good. If anything, eating well is going to be needed more than ever to keep our bodies and minds in check while some of us have to adjust to the difficulties ahead.
I’ve always admired how Italians prioritise food over anything else in their lives, regardless of how hectic life gets. It’s what keeps them going. Food is love, energy, and connecting with loved ones daily. And while you may think that eating well is a pricey privilege, don’t be fooled. Cucina povera negates that theory and is proof you can cook food that makes you feel good without burning a hole in your pocket.
For example, mussels are really good value for money and don’t be intimidated by their look. They are super easy to prep and quick to cook. Cannellini beans are fab value for money and full of goodness. This dish tastes anything but basic. It packs a punch with the best flavours of the Mediterranean while making you feel good. Plus did I tell you it takes less than 30 mins to cook??
If I had to be particular about anything with this dish, I would say you have to select the correct pasta shape for it. You can’t go rogue. It’s essential you use a small pasta shape but nothing too tiny. You still want it to hold its own but you want it to balance the dish, not overtake it.
That’s why these ditaloni rigati are perfect. A very short small tube with ridges – it compliments it beautifully.
Using only the best quality semolina flour, Garofalo pasta has a high protein content, which helps retain starch, hold its shape and give that perfect ‘al dente’ texture that we should all be looking for.
Secondly, Garofalo pasta is bronze-died, which gives the pasta a rough, porous surface making it perfect for sauces to bind and cling to regardless of the texture.
Ingredients (3-4 POrtions)
250g Garofalo Ditaloni Rigati
2-3 cloves of garlic, chopped
1 fresh red chilli, diced or 1/4 teaspoon of dried chilli flakes
1kg fresh mussels, cleaned
100ml dry white wine
1 x 400g cooked cannellini or borlotti or chickpeas, rinsed and drained
250g cherry tomatoes on the vine, quartered
A handful of fish parsley, finely chopped
Extra-virgin olive oil
- Bring a pan of water to a boil; season generously with salt and cook the pasta al dente as instructed on the packet. Garofalo Ditaloni rigati takes 12 minutes.
- In the meantime, drizzle 2 tbsp of extra-virgin olive oil in a deep frying pan (that has a lid), and gently fry the garlic and chill together for 2-3 minutes on a low heat. Keep it moving with a wooden spoon to prevent it from burning.
- Add the mussels in whole and pour in the wine. Turn up the heat to medium and keep it all moving for a minute until the wine is reduced by a third. Place the lid on top and cook for 3-4 minutes. The closed mussels shells will start to open. Remove the pan lid and carefully, remove the empty half of the shell so you have one side with the mussel attached.
- Add the cannellini beans.
- Follow with the tomatoes and give it a good stir with half of the chopped parsley. Season with pepper. (The mussels are already naturally salty, so you may not need to add any more). You are looking for a light sauce. Nothing too thick.
- When the pasta is cooked, drain, add it to the mussels and give it a careful stir to make sure the pasta is well coated. Taste and season if necessary.
- Serve immediately with more fresh parsley.
This is a sponsored paid post for Garofalo