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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I love crab meat and added with my favorite pasta, you can't beat this one. It's a quick week night dinner. Ingredients:
1 tablespoon olive oil |
2 medium garlic cloves, pressed |
1/2 medium green bell pepper, diced very small |
1 teaspoon crushed red pepper flakes (i add a little more) |
1 (16 ounce) can whole tomatoes |
1/2 cup salt-free fish stock |
1 tablespoon tomato paste |
1 tablespoon fresh parsley, finely chopped |
2 teaspoons sugar |
1 teaspoon finely grated lemon zest |
1 bay leaf |
1/2 lb flaked crabmeat, with bones removed |
cooked pasta, of your choice |
Directions:
1. In a large skillet or saucepan, heat the oil with the garlic, bell pepper and red pepper flakes over moderate heat.
2. When they sizzle, add the tomatoes, crushing them with your hands.
3. Stir in the fish stock, tomato paste, parsley, sugar, lemon zest and bay leaf.
4. Simmer for 7 to 10 minutes, until thick but still fairly liquid.
5. Then stir in the crabmeat and continue simmering until the sauce is thick, 3-5 minutes more.
6. Serve over hot cooked pasta such as spaghetti, linguine, fettuccine or fettuccelli.
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