One dinner, two ways: spaghetti with red sauce for the kids, and a chunky tomato sauce with mussels for their parents
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 4 servings
- 2 tbsp olive oil
- 1 28-ounce can crushed tomatoes
- 3 cloves garlic, minced
- 1 tsp fine-grain sea salt
- ¼ tsp each dried parsley and oregano
- 16 ounces whole wheat spaghetti
- ½ pound fresh mussels, scrubbed and debearded
- ½ cup dry white wine or water
- Black pepper, to taste
- Put the pasta water on to boil.
- While the water's heating up, heat oil over medium-high heat in a saucepan or a cast iron skillet.
- Once the oil's hot, add the tomatoes, garlic, salt, parsley and oregano. Sauté for three to five minutes, until sauce is simmering. Turn heat to low, cover pan and let it continue to simmer until everything else is ready.
- Once the pasta water boils, add your pasta and cook until al dente. Drain well.
- While the pasta cooks, spread mussels evenly across a wide skillet (stainless steel is best). Pour wine or water about one inch deep into pan, cover and turn heat to high. Steam the mussels until they all open, then remove pan from heat.
- (Optional) Remove a portion of the red sauce from the pan and puree in blender or food processor. Dish up the kids' pasta on individual plates and serve with the smooth sauce.
- Serve adults' portions of pasta on individual plates (or arrange remaining pasta on a larger platter, with serving utensils), top with chunky red sauce and sprinkle with black pepper. Arrange steamed mussels on plates, and serve.
Hint: If your kids aren't freaked out by mussels, skip Step 5 and simply add the mussels and wine to the sauce itself, simmer and serve.