One-Pot Spaghetti with Mussels and Tomato

This one-pot spaghetti with mussels and tomato is a bold, satisfying seafood pasta that comes together in just one pan and under 30 minutes. Australian mussels are steamed open in a rich cherry tomato sauce built on garlic, anchovy and tomato paste, then tossed through al dente spaghetti with a generous handful of fresh parsley and basil.

Simple, affordable and deeply flavourful, this is Italian-inspired weeknight cooking at its best — the kind of dish that tastes like it took far longer to make than it actually did.

Why you’ll love this recipe

• One pot means minimal washing up
• Ready in under 30 minutes
• Uses fresh Australian mussels
• Rich, deeply flavoured cherry tomato sauce
• Great value at around $8.50 per serve
• Impressive enough for guests yet easy enough for any weeknight

Why make one-pot spaghetti with mussels?

Mussels are one of the most underrated and sustainable seafood options available in Australia. They cook incredibly quickly, are budget-friendly and release a beautifully briny, flavourful liquid as they open that enhances the sauce in a way no other ingredient can replicate.

The anchovies in this recipe are the secret weapon — they dissolve completely into the sauce during cooking, adding a deep umami richness without any fishy flavour. Combined with the sweetness of cherry tomatoes and the brightness of fresh herbs, the result is a sauce that is layered, complex and absolutely delicious.

Ingredients (serves 4)

Servings4

• 375 g dried thin spaghetti
• 2 tbsp extra virgin olive oil
• 4 garlic cloves, crushed
• 2 drained anchovy fillets, chopped
• 2 tbsp tomato paste
• 2 cans (400g each) cherry tomatoes in juice
• 1000 g Australian mussels, cleaned
• ⅓ cup fresh flat-leaf parsley, finely chopped
• ¼ cup fresh basil leaves, finely shredded
• small fresh basil leaves, to serve

How to make one-pot spaghetti with mussels and tomato

Step 1: Cook the pasta

Cook the spaghetti in a large saucepan of boiling salted water following packet directions until al dente. Drain well and set aside.

Step 2: Build the sauce and cook the mussels

Heat olive oil in the same pan over medium-high heat. Add garlic, anchovies and tomato paste and cook for 1 minute or until fragrant.

Add the canned cherry tomatoes and bring to the boil. Add the cleaned mussels, cover and cook for 4 to 5 minutes or until all the mussels have opened. Discard any mussels that remain closed.

Step 3: Combine and serve

Add the drained pasta, chopped parsley and shredded basil to the pan. Season well with salt and pepper.

Toss everything together over the heat until the pasta is heated through and well coated in the sauce. Serve immediately topped with small fresh basil leaves.

Tips for best results

• Scrub and debeard the mussels just before cooking — don’t clean them too far in advance
• Discard any mussels that are already open before cooking and any that remain closed after cooking
• The anchovies dissolve completely — don’t skip them, they add essential depth without any fishy taste
• Use a good quality canned cherry tomato for a naturally sweet, less acidic sauce
• Don’t overcook the pasta — it will continue to absorb sauce when tossed in the pan
• Serve immediately while the mussels are still hot and the pasta is saucy

Serving suggestions

This one-pot mussel spaghetti pairs beautifully with:

• Crusty sourdough or garlic bread to mop up the sauce
• A simple rocket salad with lemon and parmesan
• A chilled glass of Pinot Grigio, Vermentino or dry Rosé
• Chilli flakes on the side for those who like extra heat
• Extra fresh basil and a drizzle of good olive oil to finish

Recipe note: To clean mussels, scrub the shells under cold running water and pull away the beard (the fibrous threads attached to the shell). Discard any mussels with cracked shells or that don’t close when tapped.

Final thoughts

This one-pot spaghetti with mussels and tomato is the kind of recipe that earns a permanent spot in your weeknight dinner rotation. The rich, garlicky cherry tomato sauce, the plump Australian mussels and the fresh herb finish make for a pasta dish that is bold, satisfying and genuinely exciting to eat — all from a single pot and on the table in under 30 minutes.

At around $8.50 per serve, it’s also one of the most affordable ways to enjoy fresh seafood at home. Give it a try and discover why mussels deserve far more time in the spotlight.