tomatoes Archives

Nut recipes

Spaghetti with chicken-Parmesan meatballs and red-pepper sauce

40 minutes

Moroccan-spiced lamb patties with vegetable couscous

20 minutes

Avocado recipes

Tempura prawn, avocado and melon salad

10 minutes

Burger recipes

Corned beef hash with roast vegetables, crushed potatoes and tomato Hollandaise

2 hours

Asian-style tomato ragout

10 minutes

Angelhair pasta with mussels

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

420 g fresh mussels, tightly closed
2 T olive oil
250 g angelhair pasta, broken into short pieces
1 x 400 g whole tomatoes in tomato juice, blended
1 clove garlic, crushed
2 cups chicken stock
Sea salt and freshly ground black pepper, to taste
Italian parsley, torn, to garnish

Method

Scrub the mussels and rinse well.

Heat the oil in a large saucepan and lightly toast the pasta in the heated oil. Keep turning with tongs – don’t worry if some pieces catch a little more than others. Add the tomatoes, garlic and chicken stock. Bring to a boil.

Add the mussels, cover tightly and simmer for 5 minutes or until the pasta is tender and the mussels have opened. Discard any mussels that do not open. Check the seasoning and sprinkle with parsley. Serve immediately.

Cook’s note: For a vegetarian option, top the pasta with crumbled feta instead of mussels and add a few broccoli florets. If you like, sprinkle with Parmesan or pecorino at the table.

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Spaghetti with chicken-Parmesan meatballs and red-pepper sauce

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Moroccan-spiced lamb patties with vegetable couscous

Tempura prawn, avocado and melon salad

Corned beef hash with roast vegetables, crushed potatoes and tomato Hollandaise

Tempura tomatoes

Asian-style tomato ragout

Green salad of green and Tigarella tomatoes

Angelhair pasta with mussels

Angelhair pasta with mussels

Ingredients

Method