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Mussels in Tomato Sauce
( SERVES 2 )

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2 cloves	Garlic, chopped
2 Tbsp	Olive oil
1	Onion, medium, sliced
16	Mussels, bearded and scrubbed
1 to taste	Freshly ground black pepper
½ cup	White wine
400 g	Canned tomatoes, in juice, chopped
1 cup	Penne pasta
1 handful	Fresh basil

Heat the olive oil in a large, deep saucepan. Add the onion, garlic and pepper and cook on low heat until the onion is just tender.
Add the mussels. Cover and cook over medium heat until they open. Shake the pan occasionally.
Discard any mussels that don't open. Add the wine and the tomatoes. Simmer over medium heat for three minutes.
Meanwhile, cook the pasta in plenty of boiling, salted water until just tender. Drain and place in shallow bowls. Using a slotted spoon, place the mussels on top.
Boil the sauce rapidly until slightly reduced. Add the basil leaves and pour over the mussels.