• 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 cloves of garlic, finely chopped
  • 175 g jar of Spanish anchovy stuffed olives, drained and roughly chopped
  • 1 red chilli, chopped
  • 390 g carton of Italian chopped tomatoes with basil, chilli and oregano
  • 335 g cherry tomatoes, halved
  • 300 g spaghetti
  • 1 kg live Scottish mussels from the fish counter, de-bearded
  • 28 g fresh basil leaves, picked and washed


  1. 1

    Heat the oil in a large lidded pan, then add the onion and cook for 5 minutes. Add the garlic, olives and chilli, and cook for a further 5 minutes. Stir in the chopped tomatoes and cherry tomatoes and cook for 8 minutes.

  2. 2

    Meanwhile, bring a pan of water to the boil, add the spaghetti and

  3. 3

    Add the mussels to the pan with the tomatoes, discarding any open ones that don’t close when tapped, then cover with a lid and simmer for 2-3 minutes.

  4. 4

    Stir in the cooked spaghetti and reserved cooking water along with the basil. Season and serve, discarding any mussels that have not opened.

Nutritional Details

Each serving provides
  • Energy 2186kj 522kcal 26%
  • Fat 11.5g 16%
  • Saturates 2.0g 10%
  • Sugars 11.7g 13%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 452kj/108kcal

Each serving provides

75.0g carbohydrate 5.8g fibre 26.7g protein

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