The perfect summer Italian pasta filled with mussels, white wine, and candied tomatoes. These flavors pack a punch to make a delicious paccheri pasta.
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Going to culinary school in Southern Italy meant access to the most amazing seafood, including one of my favorites...mussels!
Authentic, regional Italian cuisine is meant to be simple but packed with amazing flavor. And that's exactly what you'll experience with this dish.
By utilizing the white wine that the mussels cook in, the sauce has a delicious, umami flavor that pairs with the bright flavor of the candied tomatoes and salty pecorino cheese.
Pair this mussel pasta with some tomato focaccia and shaved fennel salad for the ultimate Southern Italy-inspired menu.
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What You'll Learn In This Recipe
- How to clean and cook fresh mussels.
- The technique to properly saute pasta to make a creamy sauce.
- Helpful tips so you can cook pasta like an Italian.
Want to learn even more tricks for making the best Italian pasta? Sign up for my free email guide with 9 easy tips to improve your pasta.
Ingredients You Need
- Cherry tomatoes: Be sure to use cherry tomatoes (not larger ones), so they get candied when roasted in the oven.
- Mussels: I always prefer fresh mussels, but frozen will work as well. Be sure to check out the recipe card below for how to clean and debread the mussels, which you'll want to do right before cooking (not earlier).
- Dry white wine: I typically use Sauvignon Blanc.
- Paccheri pasta: If you can't find paccheri, rigatoni pasta will also work.
- Extra virgin olive oil: Always choose an extra virgin olive oil that has a good taste (yes, you actually want to taste the oil on its own) so you know it will be delicious in the pasta.
- Red pepper flakes: Feel free to use more if you prefer a spicier pasta.
- Pecorino cheese: A salty type of goat cheese that gives the pasta great flavor! You can also substitute with parmesan cheese.
Check out the recipe card below for a full list of ingredients and specific measurements.
How To Make This Recipe
Let's dive into how to make this recipe step-by-step! Be sure to pay attention to the texture of the pasta as it cooks.
1. While many mussels come pre-cleaned, I still never skip this step. Add the mussels to a large bowl of cold water, along with a generous sprinkle of salt. Once they've soaked for 10 minutes, drain, then debeard the mussels.
To debeard, grab the fibrous strand (that looks like a beard) coming out of the shell. Using a paper towel, pull it down towards the bottom of the mussel to remove it. Only do this step right before cooking the mussels.
2. Add the mussels and wine to a large saute pan over medium high heat. Cover and steam just until the mussels have opened up. Be sure not to overcook the mussels or they'll become rubbery.
3. Get rid of any mussels that don't open up (this means they're dead). Then, you can scrape out the meat inside all the mussels and discard the shells.
4. Finally, strain the mussel broth using a fine mesh strainer so you can add it to the pasta. You'll see exactly why it's important to strain the broth since you might find dirt, sand, or shells that broke apart.
5. While the paccheri is cooking, it's time to start on the sauce. Add 1 cup (227 grams) of the reserved mussel broth, olive oil, candied tomatoes, and red pepper flakes to a large saute pan.
6. Once the paccheri is al dente, transfer it to the saute pan with the sauce. In order to achieve a creamy sauce, you'll need to turn the heat on high and vigorously stir the pasta as it cooks.
7. Add a ladle (about ¼ cup or 60 ml) of pasta water (pour along the outside of the saute pan, not directly on the pasta) and continue vigorously stirring. Repeat this process two to three additional times, adding more pasta water when you hear sizzling until a creamy sauce forms and the pasta is al dente.
Then add the mussels back into the pasta for about 60 - 90 seconds, just until they are warmed through.
8. Finally, remove from the heat and toss in pecorino. Then, taste and season as needed with additional salt and pepper.
Expert Tips
- When ladling pasta water onto the paccheri, never pour it directly on the pasta. Rather, pour it along the outer edge of the pan. This will ensure that none of the pasta becomes overcooked by directly pouring hot water on top.
- Don't overcook the pasta! It's really important, especially in Italy, for the pasta to still have a somewhat firm bite to it.
Recipe FAQs
Yes! My husband is gluten-free, so I have successfully recipe tested this dish with gluten-free pasta. You may need to adjust the cooking time on the pasta if you're using a gluten-free pasta.
Yes, absolutely! If you like the look and presentation of the mussel shells, go for it! I find the shells to be fussy and messy while eating the dish, which is why I remove the mussel meat before serving.
Yes! Trust me that the step of roasting the cherry tomatoes helps bring so much flavor to the dish. Without roasting, the tomatoes won't have as sweet a taste. This technique also helps the tomatoes break apart as they cook with the pasta, creating a really nice sauce.
More Pasta Recipes
Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below. Have questions as you're cooking? Leave a comment below, and I'll help!
Mussel and Tomato Paccheri Pasta
Equipment
- light colored sheet pan
- pot
- large bowl
- saute pan
- wooden spoon
Ingredients
Candied Tomatoes
- 15 ounces cherry tomatoes sliced in half lengthwise (about 3 cups)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon Morton kosher salt
- ⅛ teaspoon finely ground black pepper
Mussel Paccheri Pasta
- 2 pounds mussels
- 1 cup dry white wine
- coarse sea salt
- 1 pound paccheri pasta
- ½ cup extra virgin olive oil
- ½ teaspoon red pepper flakes
- 1 cup finely grated pecorino cheese
- Morton kosher salt to taste
- finely ground black pepper to taste
- finely chopped parsley for garnish (optional)
Instructions
For Candied Tomatoes
- Heat oven to 350°F (175°C). Line a light colored sheet pan with parchment paper.
- Toss cherry tomatoes with olive oil until combined. Season with salt and pepper.
- Place tomatoes on prepared sheet pan with the cut side facing up. Bake for 35 - 40 minutes until softened and jammy. Set aside
For Mussel Paccheri Pasta
- Bring a large pot of water to a boil.
- Meanwhile add mussels to a large bowl of cold water. Add a generous sprinkle of salt and allow to soak for 10 minutes. Drain well. Scrub the shells and debeard the mussels, as needed.
- Add mussels and wine to a large saute pan over medium high heat. Cover and steam just until mussels have opened up. Discard any mussels that did not open. Scrape out the meat of all opened mussels and discard shells. Strain mussel broth and set aside.
- Generously season boiling water with coarse sea salt. Cook paccheri according to the package instructions until slightly softened but still firm, about 10 minutes.
- Add 1 cup (227 grams) reserved mussel broth, olive oil, candied tomatoes, and red pepper flakes to a large saute pan. Transfer the cooked pasta over to the saute pan (reserve the pasta water). Turn heat to high and saute the pasta while vigorously stirring with a wooden spoon.
- Add a ladle (about ¼ cup or 60 ml) of pasta water (pour along the outside of the saute pan not directly on the pasta) and continue vigorously stirring. Repeat this process two to three additional times, adding more pasta water when you hear sizzling until a creamy sauce forms and the pasta is al dente.
- Add mussels back in and cook just until warmed through, about 60 - 90 seconds. Turn off the heat and toss pasta with pecorino. Taste and season as needed with salt and pepper.
- Serve immediately. Optionally, garnish with parsley.
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