Recchitelle frangipani pasta with mussels and cherry tomatoes

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.