A summery pasta full of bright colors and flavors, with savory depth and protein from our Lemon Herb Mussels and subtle heat from our Organic Aji Molido. If you have time, let the sauce sit for an hour so that the flavors mellow. If you have to skip this step, the dish will still be delicious.

Ingredients

• 8 oz. cherry tomatoes
• 1 garlic clove, minced
• ⅛ red onion, sliced very thin
• 1 1/2 tbsp. lemon juice
• Salt to taste
• Pinch or two of ground chile or cayenne
• ½ bunch basil (about 12 medium leaves)
• ¼ cup extra-virgin olive oil
• ½ lb. Patagonia Provisions Organic Penne Pasta
• 2 cans Patagonia Provisions Lemon Herb Mussels

Putting It All Together

1. To make the sauce: Cut cherry tomatoes in half. Place in a large bowl with garlic, red onion and lemon juice. Season to taste with salt and chile. Stack and roll basil leaves, slice thin, then add to tomatoes along with olive oil. Best if it sits for an hour.
2. Cook the pasta.
3. Add Mussels to sauce, including liquid from can. Taste and adjust seasonings.
4. Drain pasta, then add to sauce and toss gently.