Ingredients
| 2 cloves | Garlic, chopped |
| 2 Tbsp | Olive oil |
| 1 | Onion, medium, sliced |
| 16 | Mussels, bearded and scrubbed (Main) |
| 1 to taste | Freshly ground black pepper |
| ½ cup | White wine |
| 400 g | Canned tomatoes, in juice, chopped |
| 1 cup | Penne pasta |
| 1 handful | Fresh basil |
Directions
- Heat the olive oil in a large, deep saucepan. Add the onion, garlic and pepper and cook on low heat until the onion is just tender.
- Add the mussels. Cover and cook over medium heat until they open. Shake the pan occasionally.
- Discard any mussels that don't open. Add the wine and the tomatoes. Simmer over medium heat for three minutes.
- Meanwhile, cook the pasta in plenty of boiling, salted water until just tender. Drain and place in shallow bowls. Using a slotted spoon, place the mussels on top.
- Boil the sauce rapidly until slightly reduced. Add the basil leaves and pour over the mussels.