Spaghetti with Mussels and Tomatoes

Ingredients

• 1 kg mussels
• 8 tomatoes
• 1 onion
• 2 Garlic cloves
• 2 tbsp olive oil
• 100 ml dry white wine
• 400 g spaghetti
• Salt
• Pepper (freshly ground)
• chili powder

Instructions

1. 1.

   Wash, clean, and debeard the mussels thoroughly. Discard any open shells.

2. 2.

   Blanch the tomatoes, shock them in cold water, peel, and cut into pieces. Peel the onion and garlic, then finely dice both. Sauté together in a large pan with hot oil until translucent. Deglaze with wine, add half the tomatoes, and let the sauce simmer gently for about 10 minutes to thicken slightly.

3. 3.

   Cook the pasta in salted water until al dente.

4. 4.

   Season the sauce with salt, pepper, and chili. Add the mussels and remaining tomatoes, cover, and cook on low heat for another 5 minutes until the mussels are just cooked through. Toss the drained pasta with the sauce, taste, and serve on deep plates, sprinkled with fresh pepper.