Pasta with beans and mussels: the recipe for the typical Neapolitan dish

Ingredients

fresh Cavatelli

120 gr

Dried Cannellini Beans

200 gr

Datterino-Tomatenpüree

200 gr

Mussels already cleaned

500 gr

Garlic

2 Segments

Parsley

1 bunch

Extra virgin olive oil

qb

sale

qb

Baby

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Pasta with beans and mussels is a rich and tasty first course , typical of the Mediterranean and in particular Neapolitan tradition. This is the seafood variant of the classic pasta with beans, where the flavor of the seafood enhances the delicacy of the cannellini beans, for a result with a balanced flavor and enveloping aroma.

Warm and super creamy, perfect for the winter season, for lunch with the family or for a festive occasion.

The beans are easy to prepare. They are first boiled and then seasoned in a sauce made from garlic, oil and pickled date tomatoes. Add the filtered water from the mussels and the pasta and cook gently until the consistency is enveloping . The dish is completed with mussels opened in a separate pan and finally with freshly ground pepper, creating a dish that will win you over from the first taste.

For optimal success, the mussels must be very fresh, large and fleshy; for the pasta we chose cavatelli , but if you want you can replace them with tubetti, ditalini, mixed pasta or broken spaghetti: the important thing is that the shape is short, does not require a long cooking time and adapts perfectly to the sauce.

You can use cherry tomatoes , fresh or canned depending on the season, or you can leave them out for a simpler version. For more convenience, you can use beans that have already been cooked and stored in jars.

Learn how to make pasta with beans and mussels by following our recipe step by step.

How to prepare pasta, beans and mussels

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