Easy Mussel Marinara with Penne
Ingredients
- 1 tbsp apple cider vinegar
- 1 handful of fresh flat-leaf parsley
- 1 red pepper
- 1 shallot
- 120g brown rice penne (May contain Eggs, Soya)
- 2 tbsp sundried tomato paste
- 200g seasonal tomatoes
- 1 tbsp garlic, basil and parsley paste
- 500g ready-cooked Scottish mussels (Molluscs)
Description
- Finely dice the shallot. Cut the pepper into 1-2cm squares. Heat a large lidded frying pan with 1 tbsp oil on medium-high heat. Add the shallot and pepper and cook for 4-5 mins, until softened.
- Meanwhile, bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain.
- Discard any mussels with broken shells. Roughly dice the tomatoes. Add the garlic herb paste to the frying pan, and stir into the peppers. Add the mussels and their juices, along with the tomatoes, sundried tomato paste and vinegar. Place the lid on the pan and simmer for 3-5 mins, until the mussels are piping hot and the marinara has thickened slightly.
- Roughly chop the parsley. Stir the cooked penne into the marinara, along with the parsley. Discard any mussels that remain closed, then serve the mussel marinara in bowls.
