Pasta With Beans And Mussels Recipes

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VESUVIO PASTA WITH MUSSELS AND BLACK BEANS



Vesuvio pasta with mussels and black beans image

This delicious version of a traditional Neapolitan pasta with mussels and beans recipe not only looks and tastes beautiful but is healthy and nutritious too.

Provided by Jacqueline De Bono

Categories     Main Course

Time 1h

Number Of Ingredients 10

400 g vesuvio pasta ((14 oz) or fusilli, rigatoni or orecchiette)
400 g black beans ((14 oz) soaked and cooked or canned (200-250g dried beans))
800 g fresh mussels ((28 oz) washed and cleaned)
300 g ripe tomatoes ((10 oz) cut into cubes)
2 garlic cloves (peeled and chopped)
1 red chili pepper (peperoncino - finely chopped)
1 handful fresh parsley (chopped)
3-4 tbsp extra virgin olive oil
salt (for pasta)
black pepper (to taste)

Steps:

  • The night before soak the beans in a pan. Make sure they are well covered with water! The next day rinse them and cook for about one hour in plenty of fresh water. Once they are ready, drain, and set aside.
  • Brush and wash the mussels well, place them in a saucepan over high heat and steam them covered until they have all opened.
  • Remove most of the mussels from the shells and put them aside. I keep a few in the shells for decoration! Filter the remaining water to remove the sand and keep aside too. Discard the rest of the shells.
  • Wash and cut the tomatoes into small cubes. Chop the parsley and garlic and red chili pepper into small pieces (remove the seeds from the pepper if you prefer less spice)
  • Heat the olive oil in a deep frying pan or skillet. Add the parsley, garlic and chili pepper. Cook until the garlic starts to soften then add the chopped tomatoes.
  • Once the tomatoes have started to soften, add the drained beans. Cook for a couple of minutes and then add the filtered mussel water and simmer on a low heat while you cook the pasta.
  • Put a pot of water on to boil for the pasta, add salt once it starts to boil and bring to the boil again. Cook the pasta a couple of minutes less than the cooking time stated on the packet. Save some of the pasta cooking water.
  • Drain the pasta add it to the beans and tomatoes with some of its cooking water and continue to cook until the pasta is ready. Add more pasta cooking water if necessary.
  • When the pasta is cooked. Add in the mussels. Turn off the heat and allow a couple of minutes for the mussels to heat through. Serve sprinkled with more fresh parsley, some ground black pepper and a dash of extra virgin olive oil. Some people like to add some extra red chili flakes to make the dish spicier.

Nutrition Facts : Calories 657 kcal, ServingSize 1 serving

PASTA WITH BEANS AND MUSSELS



Pasta With Beans and Mussels image

Provided by Mark Bittman

Categories     dinner, pastas, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 10

3 pounds mussels, well washed
Salt
freshly ground black pepper
1/2 pound rigatoni or other cut pasta
2 tablespoons extra virgin olive oil, more for drizzling
2 cloves garlic, peeled and smashed
1/4 teaspoon red chili flakes, or to taste
1 cup cooked cannellini or borlotti beans, drained
2 tablespoons dry white wine
1 cup chopped fresh parsley

Steps:

  • Put mussels in a large pot with a lid. Cover, turn heat to medium-high and when you hear the mussel liquid boiling, reduce heat to maintain a steady bubble; you will hear it and see steam escaping. Shake pot now and then; when mussels open, remove them. Let cool slightly and shuck, reserving cooking liquid. When liquid has cooled, strain it.
  • Meanwhile, bring a pot of salted water to a boil, cook pasta until not quite done (figure about 2 minutes short of where you would usually cook it), drain and set aside.
  • Put oil in a large skillet over medium-high heat; add garlic and chili flakes and cook for about 1 minute. Add beans, wine, pasta and mussels; reduce heat to medium-low and stir to combine. Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy. Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add more liquid if you like. Adjust seasoning as needed, drizzle with a bit more olive oil if you like, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 528, UnsaturatedFat 4 grams, Carbohydrate 59 grams, Fat 9 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 2 grams, Sodium 1040 milligrams, Sugar 3 grams

PASTA AND BEANS



Pasta and Beans image

This recipe is so quick and has been in my Italian family for years!

Provided by JENNIFER75

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 4

Number Of Ingredients 6

1 ½ tablespoons extra virgin olive oil
1 onion, chopped
2 tomatoes, chopped
1 (15 ounce) can cannellini beans
2 cups penne pasta
salt to taste

Steps:

  • In a medium size saucepan heat the olive oil. Saute onion until tender. Stir in tomatoes and entire can of beans. Let simmer for 10 minutes.
  • Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Mix pasta with bean mixture and salt as desired.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 46 g, Fat 6.4 g, Fiber 6.1 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 227.5 mg, Sugar 4 g

SPAGHETTI WITH MUSSELS AND WHITE BEANS



Spaghetti With Mussels and White Beans image

For a simple but elegant winter holiday meal, look no further than this Italian classic.

Provided by Sara Jenkins

Categories     Bean     Pasta     Shellfish     Tomato     Dinner     Seafood     Mussel     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 11

2 tablespoons (1/4 stick) unsalted butter
4 tablespoons olive oil, divided, plus more for drizzling
4 garlic cloves, chopped
1/2 teaspoons crushed red pepper flakes
1 28-ounce can whole peeled tomatoes
1 pound spaghetti
Kosher salt
1 15-ounce can cannellini (white kidney) beans, rinsed
1 cup dry white wine
2 pounds mussels, scrubbed, debearded
1/4 cup chopped flat-leaf parsley

Steps:

  • Heat butter and 2 tablespoons oil in a large heavy pot over medium-low heat. Add garlic and red pepper flakes and cook, stirring often, until beginning to brown, about 2 minutes. Add tomatoes with juices, crushing tomatoes lightly with your hands. Increase heat to medium-high. Cook, stirring often, until sauce thickens, 10-15 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
  • Add beans and wine to sauce. Cook, stirring often, until wine has almost evaporated, about 4 minutes. Add mussels and 1/4 cup pasta cooking liquid. Cover; cook, stirring occasionally, until mussels open, about 4 minutes (discard any that do not open).
  • Add pasta and 1/4 cup pasta cooking liquid to mussels and stir to coat. Reduce heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Divide among bowls. Drizzle with oil; garnish with parsley.

PASTA AND BEANS (PASTA E FAGIOLI)



Pasta and Beans (Pasta e Fagioli) image

Provided by Food Network

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 7

1/4 cup olive oil
2 large cloves garlic, minced
1/8 teaspoon hot red pepper flakes
3 peeled plum tomatoes, crushed, from a can
1/2 teaspoon salt
2 1/2 to 3 cups cooked cannelloni beans, cooking water reserved
1 pound cooked ditalini pasta, cooking water reserved

Steps:

  • In a 3-quart saucepan, combine the oil, garlic, and hot pepper flakes over medium-low heat. As soon as the garlic begins to color, add the tomatoes and salt. With a wooden spoon, break up the larger pieces of tomato. Increase the heat slightly and sizzle for about 5 minutes. Stir in the cooked beans and enough bean water to cover. Bring to a boil, stirring frequently. Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta and simmer gently over medium heat for 2 minutes. Add reserved pasta water if necessary.

PASTA WITH BEANS AND MUSSELS



Pasta with Beans and Mussels image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

3 pounds mussels, well washed
Salt and freshly ground black pepper
8 ounces rigatoni or other cut pasta
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 cloves garlic, peeled and smashed
1/4 teaspoon red chile flakes, or to taste
1 cup cooked cannellini or borlotti beans, drained
2 tablespoons dry white wine
1 cup chopped fresh parsley

Steps:

  • Put mussels in a large pot with a lid. Cover, turn heat to medium-high and when you hear the mussel liquid boiling, reduce heat to maintain a steady bubble; you will hear it and see steam escaping. Shake pot now and then; when mussels open, remove them. Let cool slightly and shuck, reserving cooking liquid. When liquid has cooled, strain it.
  • Meanwhile, bring a pot of salted water to a boil, cook pasta until not quite done (figure about 2 minutes short of where you would usually cook it), drain and set aside.
  • Put oil in a large skillet over medium-high heat; add garlic and chile flakes and cook for about 1 minute. Add beans, wine, pasta, and mussels; reduce heat to medium-low and stir to combine. Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy.
  • Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add more liquid if you like. Adjust seasoning as needed, drizzle with a bit more olive oil if you like, sprinkle with parsley and serve.

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