The Ultimate Anytime Pasta Dish – Red Pepper & Mussel Tagliatelle
Pasta is an every-day-of-the-year kind of dish – with a rich sauce, it’s tummy-filling and hearty for colder months but can be just as enjoyable in summer as a light salad. We wanted to create the ultimate anytime pasta dish – one that is simple to prepare, delivers big flavour and looks beautiful in the bowl too. This Red Pepper & Mussel Tagliatelle is just that – a recipe for all seasons.
Cooking with the Aegean Gold Range
All good dishes start with great olive oil and to get this one going we’ve used Aegean Gold EVOO to sauté onions, garlic and capers.
The ideal type of pasta for this dish and sauce is a mid-sized, long-strand pasta like Helios Tagliatelle, cooked to al dente. Reserving some of the pasta water also helps emulsify the sauce.
We’ve used a rich roasted red pepper spread to create a simple but flavour-packed sauce for the pasta and have added mussels on the half shell. Because the red pepper paste is concentrated it adds depth of flavour that would normally take more time to achieve. It’s also infused with chilli, so delivers well-balanced heat. Once the pasta is al dente and the sauce is ready, it’s a case of simply adding in the mussels.
With a good pan toss to make sure everything is incorporated, you have a pasta dish that you can serve no matter what the weather is doing. We recommend that you open a bottle of good local Pinot Noir or a structured Rosé to enjoy with it. Tuck in!
Recipe for Red Pepper & Mussel Tagliatelle
Prep time: 20 minutes
Cooking time: 20 minutes
Roasted Red Pepper Sauce
2 Tbsp (30 ml) Aegean 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
500 g Helios Tagliatelle pasta (reserve 1 C pasta water)
1 C (250 ml) water
400 g frozen half-shell mussels, defrosted
400 g mussel meat, defrosted
15 g flat-leaf parsley, chopped
Sea salt and freshly ground pepper
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.
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.
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.
Remove the pan from the heat, drizzle with a good glug of olive oil to finish then garnish with chopped parsley and serve.
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