You can find so many curious pasta names! Farfalle resemble little bow ties, but the name actually translates from Italian as 'butterflies'. This elegant shape originated in the northern regions of Italy back in the 16th century and remains a favorite today thanks to its incredible ability to hold sauce in its folds. Farfalle with mussels is a simple pasta recipe with a savory sauce that is perfect for lunch or dinner. It is effortless, quick, and incredibly delicious! The aroma of fresh celery, tomatoes, and garlic paired with seafood brings the Mediterranean coast straight to your kitchen.
Exquisite farfalle pasta with mussels in a fragrant tomato sauce makes for a perfect Italian-style dinner.
Ingredients
- 240 g (8.5 oz) farfalle pasta
- 200 g (7 oz) frozen shelled mussels
- 80 g (2.8 oz) yellow onion
- 100 g (3.5 oz) celery
- 1 garlic clove
- 200 g (7 oz) ripe tomatoes (or canned diced tomatoes in juice)
- 20 g (0.7 oz) butter
- 15 g (0.5 oz) olive oil
- a few sprigs of fresh parsley
- salt, pepper, chicken broth, and cheese to taste
How to Make Farfalle With Mussels
Dice the onion into small cubes. Mince the garlic clove. Finely chop the celery stalks and leaves. Pour olive oil into a saucepan, then toss in the chopped vegetables.
Begin by sautéing the aromatic base of onions, garlic, and celery in high-quality olive oil.
Pour in a few tablespoons of chicken broth or water. Cook the vegetables over medium heat. As the broth evaporates, the onion will become translucent and tender without burning. This is the easiest way to quickly prep onions for a sauce.
Adding a splash of broth softens the vegetables beautifully, turning them translucent without burning.
Dice the ripe red tomatoes and add them to the sautéed vegetables. You can blanch the tomatoes in boiling water, chill them in an ice bath, and peel off the skins beforehand. Alternatively, feel free to substitute fresh tomatoes with canned diced tomatoes in their own juice.
Fresh tomatoes provide the sauce with a perfect chunky texture and a bright, slight acidity.
Simmer the tomatoes with the vegetables for about 7 minutes, until you get a thick, chunky sauce.
Let the vegetables simmer for about 7 minutes until they reduce into a thick, aromatic tomato sauce.
Toss the frozen mussels into the saucepan. These mussels are already precooked and will thaw right in the pan, ensuring not a single drop of their flavorful juices goes to waste.
Using pre-cooked frozen mussels is incredibly convenient—they thaw right in the sauce, keeping all their flavor.
Season the sauce to taste with salt and freshly ground black pepper. Bring the mixture to a gentle boil and cook for just 3 minutes.
Season to taste and let the mussels heat through in the gentle simmer for just 3 minutes.
Drop the farfalle into a pot of boiling salted water and cook until al dente. Check the package instructions for exact timings. Transfer the cooked pasta directly into the sauce. Pour in one ladle of the starchy pasta water.
Transfer the perfectly al dente farfalle directly into the saucepan to marry with the mussels and sauce.
Finely chop the fresh parsley. Add 1 to 2 tablespoons of the chopped herbs to the saucepan.
Freshly chopped parsley is a must—it perfectly cuts through the richness and complements the seafood.
Add a pat of butter. Toss everything well and warm it through over medium heat for a couple of minutes. The pasta needs to soak up the sauce for maximum flavor.
A touch of butter transforms the sauce, making it silky, rich, and incredibly flavorful.
Plate the farfalle and mussels. Sprinkle with your favorite grated cheese and serve immediately. Bon appétit!
Transfer the finished pasta to plates and sprinkle generously with cheese. Enjoy your meal!
Here is the proper way to peel tomatoes for a sauce: score the bottom of each tomato with a shallow 'X'. Bring a pot of water to a boil. Fill a separate bowl with cold water and ice cubes. Drop a few tomatoes into the boiling water for 30 seconds. Remove them with a slotted spoon and immediately plunge them into the ice bath. Let them sit for a few minutes. Take them out, and the skins will slip right off the flesh. Depending on the tomato variety, they might need anywhere from 30 seconds to a minute in the boiling water—some can be quite thick-skinned! For an even more vibrant flavor profile, try adding a squeeze of fresh lemon juice or a pinch of lemon zest to the sauce right before serving; this beautifully enhances the fresh taste of the seafood. If you prefer a richer texture, you can fold in a bit more butter or a splash of heavy cream at the very end of simmering. Serve this dish in deep, warmed bowls, garnished with grated hard cheese and a sprig of fresh basil to create a truly restaurant-worthy presentation.
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