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Roasted Red Pepper & Mussel Tagliatelle

Roasted Red Pepper & Mussel Tagliatelle

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This Roasted Red Pepper & Mussel Tagliatelle is a recipe for all seasons – simple to prepare, delivers big flavour and looks beautiful in the bowl.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 20 mins
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Roasted Red Pepper Sauce

2 Tbsp (30 ml) Aegean Gold Extra Virgin Olive Oil
1 large onion, chopped
3 garlic cloves, peeled and chopped
1 x 100 g jar baby capers, drained
1 x 260 g jar Tradifresh Lygistis Roasted Red Pepper Spread with Chilli

Pasta

500 g Helios Tagliatelle
water
salt

Mussels

1 C (250 ml) water
400 g frozen half-shell mussels, defrosted
400 g mussel meat, defrosted

To Serve

Aegean Gold Extra Virgin Olive Oil
15 g flat-leaf parsley, chopped

Roasted Red Pepper Sauce

Set a large frying pan over medium-high heat and add the olive oil. Add the chopped onion and fry for 6-8 minutes until softened and starting to colour. Add the garlic and capers and fry for a minute until fragrant. Add the red pepper paste, along with an extra splash of olive oil and mix well to combine. Taste and adjust seasoning and then remove the pan from the heat and set aside.

Pasta

Fill a large pot ¾ full with water and salt generously. Bring to a boil and then add the tagliatelle and continue to boil until al dente. Drain and reserve about 1 cup of pasta water.

Mussels

While the pasta is cooking, add a cup of plain water to a medium-size pot over medium-high heat. Bring it to a boil and then add the mussels and mussel meat and cover with a lid. Steam the mussels for 4-5 minutes.

Add the tagliatelle to the pan with the red pepper sauce, add about ½ cup of pasta water to the pan and toss the pasta into the sauce to combine. Add the steamed mussels to the pan and toss again to combine.

To Serve

Remove the pan from the heat, drizzle with a good glug of olive oil to finish then garnish with chopped parsley and serve.