Cooking with Peachy

Posts Tagged ‘crab’

GOOD FOR 4 SERVINGS.

INGREDIENTS:

• PASTA – 250gr.
• CHOPPED TOMATOES – 500gr.
• CRABMEAT – 125gr.
• CHOPPED GARLIC – 1 CLOVE
• WHITE WINE – 100ml
• CHOPPED PARSLEY – 1 tsp.
• EXTRAVIRGIN OLIVE OIL – 3 tbsp.
• SALT & PEPPER TO TASTE
• SALT FOR THE PASTA – 1 tbsp.
• WATER FOR THE PASTA – 2Lt.

PROCEDURE:

In a large non-stick pan, heat the olive oil and fry the garlic until golden brown, add the tomatoes and simmer until they are smashed. Add the crab-meat, the wine then season with salt and pepper to taste. Keep on simmering, gentle heat, for 15min then remove from heat and set aside.

Pour the water in a large pot, add the salt and bring to boil, add the pasta and cook “al dente” upon directions written on its pack. Drain the pasta directly into the pan with the sauce with the help of a perforated ladle so that it does not dry too much from its cooking water; whisk the pasta with the sauce and sprinkle with the parsley just after serving.

Tip: Cooking pasta to the “al dente” stage without over-cooking requires a certain amount of practice and skill, since both have a relatively brief midway stage between the under-cooked phase, where rice or dried pasta stays hard in the middle and where fresh pasta tastes “floury”, and the over-cooked phase, where the dish lacks texture and is considered too soft. Using plenty of salt helps achieve the “al dente” texture.