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Macarrones de Busa with mussels and cherry tomatoes

RECIPE PREPARED WITH LA CASA DEL GRANO IS MACCARRONIS DE BUSA

PREPARATION

30

MIN

COOKING

12

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Prepare the datterini tomatoes to be caramelized, keeping some aside for the fresh sauce
  2. Confit tomatoes: caramelize a dozen datterini tomatoes in the oven with 1/2 clove of garlic, 10 g of cane sugar, a sprinkling of thyme, dried oregano, salt and black pepper, for about 20 minutes at 120 degrees and keep them aside
  3. While the cooking water for the Is Maccarronis de Busa La Casa del Grano is boiling, open the mussels in a large pan placed on the flame and add a drizzle of extra virgin olive oil, a clove of poached garlic and, optionally, a sprig of fresh thyme or parsley
  4. After cooking the mussels, remove the shell, keeping some whole for decoration
  5. In the same pan as the mussels, add the remaining datterino tomatoes to prepare a fresh and quick sauce
  6. Cook Is Maccarronis de Busa ‘al dente’ for a maximum of 12 minutes
  7. Drain the pasta and toss it in the fresh cherry tomato and mussel sauce
  8. Plate the preparation and decorate with some whole mussels, confit cherry tomatoes and a few sprigs of fresh thyme

Ingredients

  • 360 gr La Casa del Grano “Is Maccarronis de Busa”
  • 500 g mussels
  • 850 g datterino tomatoes of different colors
  • 1 clove of garlic
  • Thyme or parsley of your choice to taste
  • Evo oil to taste
  • Salt to taste

Bring our tradition home