Clean the mussels with a small knife.
In a skillet, heat the oil, garlic, chili pepper and a sprig of parsley. Add the mussels and cover with a lid for 1 minute. Add a glass of white wine and continue cooking, 3 minutes longer.
Cut the tomatoes in half (set aside a handful), place in a non-stick skillet with a drizzle of oil. Season with salt and a generous spoonful of water, cover and cook until brown. Once cooked, blend and strain to get a smooth sauce.
Cut the other tomatoes in half. Heat a drizzle of oil in a skillet and brown the tomatoes. Deglaze with a drop of Marsala wine.
Stir-fry mamma emma potato maccheroni for 3 minutes.
Transfer the maccheroni to the skillet of tomato sauce and pour a generous spoonful of mussel water. Stir in the mussels over a low heat.
Top with some mussels in their shells and browned tomatoes, serve.

Thanks to Aghi di Timo