Recchitelle frangipani pasta with mussels and cherry tomatoes
List of recipes PrintPrint

Recchitelle frangipani pasta with mussels and cherry tomatoes


1 350g. glass bottle of Valfrutta Smooth Tomato Sauce
500g. of mussels
400g. of orecchiette pasta
200g. of fresh cherry tomatoes 
1 small bunch of basil 
1 small bunch of parsley
1 bay leaf
4 spoonfuls of breadcrumbs
1 glass of dry white whine
extra virgin olive oil

Recchitelle frangipani pasta with mussels and cherry tomatoes



Preparation and cooking time

10-20 min

Suitable for

Fish lovers, Lactose intolerance sufferers, Teenagers, Adults

Recipe for:

4 People


Dinner with friends

Prepare this recipe with:

Smooth Tomato Sauce

Valfrutta Smooth Tomato Sauce has a fresh, delicate and simple flavour, since it is made from only fresh Italian tomatoes. It contains no seeds or skin, so it is smooth and creamy and perfect for any dish.


Clean the mussels and remove the beard (the tuft sticking out of the side), place them in a casserole, add the wine, the tomato sauce, the cherry tomatoes, the bay leaves and a little oil. Cover and cook over a high heat until all the mussels have opened, remove the lid and allow the pan juices to dry. Cook the orecchiette pasta in boiling water. Sauté the breadcrumbs and parsley in 2 spoonfuls of oil in a pan for 1 minute, add salt and pepper and remove from the heat. Drain the orecchiette pasta when al dente and place it in the casserole with the sauce, add the chopped basil and leave to cook over a medium heat, making sure the pan juices are absorbed by stirring frequently. Sprinkle with breadcrumbs and serve. 

Share the recipe:

Enter your data and access

Password dimenticata?

Non sei ancora registrato? Registrati