Spaghetti with Tomatoes and Mussels

SPAGHETTI WITH TOMATOES AND MUSSELS

This recipe for Spaghetti with Tomatoes and Mussels is a simple and delicious meal that you can prepare in about 15 minutes.

Serves 4

1	pound spaghetti
	Kosher salt and freshly ground black pepper
2	tablespoons olive oil
1	medium yellow onion, peeled and chopped
8	cloves garlic, peeled and minced
4	anchovy fillets, mashed (optional)
¼	teaspoon crushed red pepper flakes (optional)
1	15-ounce can diced tomatoes in juice
¼	cup tomato paste
¼	cup Kalamata olives, pitted
2	pounds mussels, scrubbed and debearded
¼	cup fresh flat-leaf parsley, chopped
2	tablespoons unsalted butter, melted
½	cup Parmesan cheese, finely grated

Following the package instructions, cook the pasta in a pot of boiling salted water until al dente. Drain the pasta and set aside, reserving 1 cup of the cooking water.

Meanwhile, heat the olive oil in a deep skillet set over medium heat. Add the onion and cook until translucent, 4 to 5 minutes. Toss in the garlic, anchovies, and red pepper flakes. Continue to cook for an additional minute.

Raise the heat to medium-high and add the diced tomatoes in juice, tomato paste, and olives. Bring to a boil, then add the mussels. Cover the skillet and cook until the mussels open, 4 to 5 minutes.

Remove the skillet from the heat and discard any unopened mussels. Stir in the parsley and melted butter. Add the cooked pasta to the skillet and toss to combine. If the pasta seems too dry, pour in some of the reserved cooking water. Sprinkle in the Parmesan cheese and season to taste with salt and black pepper.