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pasta with potatoes and mussels

Neapolitan Pasta with Potatoes and Mussels (Pasta, Patate e Cozze)

Silvana Nava
Pasta with potatoes and mussels is a traditional Italian pasta dish that brings together simple ingredients from the land with the intense, savory taste of the sea. Typical of Neapolitan cuisine, this comforting recipe is usually made with short pasta like mezze maniche, paccheri, or sedanini, or with small soup pasta shapes such as tubetti or ditali.
It’s very similar to classic pasta and potatoes, but the addition of fresh mussels gives the dish a richer flavor, a beautiful color, and a wonderfully briny aroma. You can prepare pasta with potatoes and mussels using either fresh or frozen mussels, although fresh ones will always give you the best result.
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Prep Time 30 minutes
Cook Time 30 minutes
Course pasta
Cuisine Italian
Servings 4
Calories 548 kcal

Ingredients
  

  • 250 g ditalini pasta - 9 oz
  • 400 g potatoes - 14 oz
  • 800 g cleaned mussels - 1.7 oz
  • 100 ml tomato passata - (strained tomatoes)
  • 1 small onion
  • 1 garlic clove
  • 1 chili pepper
  • 3 sprigs fresh parsley
  • 4 tablespoons extra virgin olive oil
  • black pepper - to taste
  • salt - to taste

Instructions
 

  • Heat 3 tablespoons of extra virgin olive oil in a large pan. Add the whole garlic clove, the parsley stems, and the chili pepper. Let them gently sizzle to release their aroma.
  • Increase the heat slightly and add the cleaned mussels. Cover with a lid and cook for about 5 minutes, or until all the mussels have opened. Shake the pan occasionally to help them open evenly.
  • Remove the pan from the heat. Discard any mussels that remain closed. Shell the open mussels and place the meat in a bowl. Set aside.
  • Strain the cooking liquid through a fine-mesh sieve and set aside. This flavorful broth will be used later to cook the pasta and the potatoes.
  • Peel the potatoes and cut them into small, evenly sized cubes. Finely chop the onion
  • Sauté the onion in a pan with the extra virgin olive oil until soft and golden.
  • Add the potatoes to the pan and sauté for a couple of minutes. Pour in the mussel broth you filtered earlier and let it come to a gentle simmer.
  • Add the tomato passata and continue cooking until the potatoes begin to soften and the flavors start to come together.
  • Season lightly with salt, then add the short pasta.
  • Cover with hot water and cook the pasta in the pan, stirring often as the water is absorbed. Add more water as needed during cooking.
    NOTE: the amount of water depends on the texture you prefer. Add more liquid if you want a brothier pasta with mussels, or less if you prefer a creamier, thicker consistency.
  • When the pasta is al dente and the sauce has reached your desired texture, add the mussels and stir gently to combine.
  • Serve immediately with plenty of the creamy cooking sauce and a sprinkle of freshly chopped parsley. Enjoy your pasta with potatoes and mussels piping hot.

Nutrition

Serving: 100gCalories: 548kcalCarbohydrates: 74gProtein: 23gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 29mgSodium: 312mgPotassium: 1092mgFiber: 5gSugar: 6gVitamin A: 477IUVitamin C: 50mgCalcium: 67mgIron: 6mg
Keyword pasta patate e cozze, pasta with potatoes and mussels
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