Ditaloni pasta with mussels and beans

Product combined with the recipe

ditaloni rigati Scatola 20 cf

Ingredients for 4 people

  • 400gr of striped ditaloni Leonessa pasta
  • 1 kg of mussels
  • 250 g of boiled cannellini beans
  • 1 clove of garlic
  • 4 tomatoes
  • 6 tablespoons of extra virgin olive oil
  • parsley and fresh basil
  • chilli.


Cook the mussels in a covered pan until they are open, shell them, then filter the water (used to cook the mussels) and keep it on the side. In a large frying brown the garlic and chilli peppers in oil, when it starts to get a light brown colour add the shelled mussels, parsley, basil and tomatoes cut in half, let cook for a few minutes and then add the beans and a ladle water from the cooking mussels. Boil the ditaloni in plenty of water, drain them al dente and skip all in the pan. Serve very hot. Wine: Greco di tufo

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