Cavatelli con Cozze e Peperoni - Cavatelli with Mussels and Peppers
A very quick dish for dinner: add peppers to the traditional cavatelli with mussels and in half- hour you will have a new and delicious dish.
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1/2 lb. fresh cavatelli
1 lb. of mussels
1 red bell pepper
1/3 lb. of small tomatoes
1 clove of garlic
Sprig of basil chopped
1/2 cup white wine
4 tablespoons of extra-virgin olive oil
Salt and pepper to taste
Roast the bell pepper. Remove skin and seeds and cut into strips.
In the meantime, clean the mussels eliminating their beards and rinse thoroughly under running water,
In a medium pan heat the oil and garlic. Add the mussels and white wine. Cover and cook until mussels open.
Remove from the heat, eliminate the shells and filter the water. (I always keep a cheese cloth handy).
Cook the cavatelli in salted water.
In a large pan add the mussels and their water, pepper, basil and small tomatoes cut in half. Drain the cavatelli and season with sauce. Salt and pepper to taste.