Spaghetti alla Tarantina - Spaghetti con le Cozze e salsa di Pomodoro

white wine

🥗Healthier: broth

💰Cheaper: water + vinegar

Broth adds flavor without alcohol, while water + vinegar mimics acidity.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino offers a similar flavor.

Cook the spaghetti in boiling salted water until al dente.

In a separate pan, heat olive oil and sauté minced garlic until fragrant.

Add the mussels and white wine, cover, and cook until the mussels open.

Stir in the tomato passata and season with salt, pepper, and chili.

Add the cooked spaghetti to the sauce and toss to combine.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens