Wash and clean the mussels, then place them in an oiled pan and heat on the fire until they open.

Take the meat out of the mussels and put them in a bowl, and pour a little juice in which they were cooked.

Melt butter and oil in a pan and fry the mussel’s meat.

Cut the olives into rings; add the peeled and mashed tomatoes.

Add the soup, and continue cooking over medium heat.

Meanwhile, cook the pasta.

When the sauce thickens, add the mussels, chopped onion, and parsley.

Wait for a few minutes and remove the pan from the heat.

Drain the pasta and season it with half of the sauce, and serve the rest of the sauce separately.