- 3 cups dried fusilli noodles
- 3 tablespoons high quality olive oil
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 28 oz can of crushed tomatoes
- ½ cup white wine
- 2 teaspoons black pepper
- 2 teaspoons kosher salt
- ¼ cup pitted black olives
- 2 tablespoons capers
- 1 can Ekone Smoked Mussels
- Handful of fresh parsley, roughly chopped
- 2 teaspoons red pepper flakes
- 3 tablespoons parmesan cheese, grated
- 1 cheek of a lemon
In a large pot, bring salted water to a boil and cook your fusilli noodles to al dente (which will vary depending on the brand you’ve picked up, we love Anna brand noodles). Once your pasta reaches the ideal cook, strain the noodles (while reserving 1 cup of pasta water) under cold water and set aside. As your pasta cooks, get out a large saucepan and melt your garlic in the olive oil over medium-high heat. Once the garlic turns translucent and fills the room with its fragrance, add and break apart your tomato paste and cook for another four minutes.
Being mindful not to splatter, add the can of crushed tomatoes to your sauce and thoroughly stir before repeating with the white wine and reducing the heat under your pot to medium. After the wine’s alcohol cooks down (about seven minutes), sprinkle in the black pepper and kosher salt, along with stirring in the olives and capers immediately after.
Finally, toss your reserved pasta noodles, olives, and capers into the sauce until all the noodles are evenly coated and repeat the step with your can of smoked mussels until the morsels are evenly distributed throughout the pasta. Remove from heat and split between four bowls, garlish with red pepper flakes, cheese, and squirt lightly with fresh lemon.