Potato maccheroni with plum tomatoes and mussels

<p>Clean the mussels with a small knife.<br /> In a skillet, heat the oil, garlic, chili pepper and a sprig of parsley. Add the mussels and cover with a lid for 1 minute. Add a glass of white wine and continue cooking, 3 minutes longer.<br /> Cut the tomatoes in half (set aside a handful), place in a non-stick skillet with a drizzle of oil. Season with salt and a generous spoonful of water, cover and cook until brown. Once cooked, blend and strain to get a smooth sauce.<br /> Cut the other tomatoes in half. Heat a drizzle of oil in a skillet and brown the tomatoes. Deglaze with a drop of Marsala wine.<br /> Stir-fry mamma emma potato maccheroni for 3 minutes.<br /> Transfer the maccheroni to the skillet of tomato sauce and pour a generous spoonful of mussel water. Stir in the mussels over a low heat.<br /> Top with some mussels in their shells and browned tomatoes, serve.</p> <p>Thanks to <a aria-label="undefined (apri in una nuova scheda)" href="https://aghiditimosite.wordpress.com/" target="_blank" rel="noreferrer noopener"><strong>Aghi di Timo</strong></a></p> <p><img class="alignnone wp-image-6694 size-full" src="https://www.mammaemma.it/wp-content/uploads/2020/07/cozze-1.jpg" alt="" width="800" height="533" /></p>