Ingredients:

* Tomato and Basil Sauce
* 1/4 cup extra virgin olive oil
* 5 garlic cloves, sliced very thin
* 2 lbs. fresh, ripe plum tomatoes, peeled, seeded and thinly sliced (or use 3 cups of canned, whole tomatoes, with their juice, coarsely chopped)
* Salt
* 1/4 cup fresh basil leaves, torn by hand into small pieces
* Pinch of horopito
* 1 kilo of penne pasta
* 4 litres water
* 1 Tbs salt
* 1/3 cup extra virgin olive oil
* 1 Tbsp finely chopped garlic
* 2 cups chopped mussels
* 1 Tbs finely chopped parsley
* Small pinch of red pepper flakes
* Salt
* 1/3 cup of dry white wine
* 50g finely chopped anchovies
* Freshly grated parmesan cheese
* Fresh ground pepper

Heat olive oil and all the garlic in a large skillet over a medium-high heat and cook until the garlic begins to sizzle, but doesn't brown.

Add the tomatoes and cook over a medium-high heat until the tomatoes have reduced and separated from the oil. This will be about 15 minutes depending upon your skillet size. Season with salt.

While the sauce is cooking bring 4 quarts of water to a boil in a large pot, add 1 tbs of salt, and drop in the pasta all at once, stirring until the pasta is submerged. If you have a smaller pot, you can use less than 4 quarts of water, but you must constantly stir the pasta for one minute.

When the sauce has reduced, add the torn basil leaves and the red pepper flakes. Cook for 1-2 minutes, then remove from the heat.

When the pasta is cooked al dente, drain and toss with the sauce in the skillet, adding the remaining tablespoon of olive oil.

Serve at once with fresh grated parmesan cheese

Bring the water to a boil before adding salt or pasta. Stir in the pasta to prevent sticking and cook till al dente. If your sauce is not done yet, remove the pasta shortly before it is al dente. The heat will continue to cook the pasta.

Sauté garlic in oil over a medium-high heat until the garlic starts to sizzle. Stir in parsley and red pepper flakes. Do not let the garlic brown.

Slowly stir in liquid from the mussels. Cover and cook over low heat 4 minutes.

Add mussels and white wine. Stir occasionally, until the alcohol evaporates. About 1 minute.

Return the skillet with the mussels to a medium heat and add the drained pasta so that it finishes cooking in the skillet. Add the fresh tomato sauce

Cook until the pasta is al dente and most of the liquid in the skillet is evaporated. Stir in the anchovies. Serve at once.