Cozz'e Fasule


  • 20 basil leaves, torn into pieces
  • 10 oz. cherry tomatoes, halved
  • 1½ lb. mussels, scrubbed
  • ½ tsp. crushed red pepper flakes
  • 2 stalks celery, finely chopped
  • 4 cloves garlic, thinly sliced
  • ¾ cup olive oil
  • + 3 more ingredients
    • 1 (15-oz.) can cannellini beans, drained
    • 7 oz. mixed pasta pieces, such as broken linguine, fusilli, and orzo
    • Kosher salt and freshly ground black pepper, to taste

1. Bring a large pot of salted water to a boil over high heat. Add pasta, and cook until al dente, about 5 minutes. Drain, reserving 1½ cups pasta water; set aside. Add half the beans and 1 cup of reserved water to a blender, and purée; set aside. 2. Heat ½ cup oil in a 12" skillet over medium-hi...

View full recipe at SpringPad


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