Written by Melissa Holdbrook-Akposoe
This has got to be one of the easiest recipes ever! If you’ve followed me on Instagram for a while, you’ll remember an iteration of this recipe, but this time I’m using crabmeat instead of prawns! The best thing about this pasta dish is that you can completely wing it. It’s hard to make a mess of it so it’s a great one for anyone to try.
Recipe
CUISINE
Italian
TOTAL TIME
20 min prep / 30 min cooking
SERVING
Serves 4
Ingredients
Olive Oil
Passata
Mascarpone
Crabmeat
Spaghetti
Parsley
Garlic granules
Oinon Powder
Bouillon Stock powder
Parmesan or pecorino cheese (to garnish)
Method
– Carefully place your spaghetti into a pot of boiling water and add a generous amount of salt to it. Boil for about 7-10 minutes. I like to have my pasta al dente so 5-7 mins cooking time is best for me.
– Whilst you’re boiling your spaghetti, pour some olive oil into a pan. Once heated up, pour your passata sauce into the pan, making sure it’s on a medium heat setting. I use about 1/2 a cup of passata if I’m making a small portion. Once it starts to bubble and fry, add your bouillon powder, onion powder, garlic granules, parsley, and salt to the passata sauce.
– All of this should be done to your taste so be sure to taste it as it you go along. I like to do about half a teaspoon of each seasoning when making a small portion. After about 5 minutes of frying, fold your mascarpone into the seasoned passata sauce. For me, two tablespoons of mascarpone work out best for a small portion. As soon as the mascarpone is evenly distributed and the sauce forms into a creamy orange colour, add your crabmeat into the mix. Now, you only want to heat up the crabmeat not cook it so about 2 minutes in the frying pan is fine.
– Once your spaghetti is cooked, drain it from the pot but keep some of the water it was boiled in. Fold your spaghetti into your sauce and add about 1/4 cup of your pasta water to the sauce and spaghetti. Mix until the sauce is evenly distributed over the spaghetti. I like to do this whilst the stove is still on to ensure the food remains hot.
Garnish with pecorino or parmesan cheese and that’s it!
Bon Appétit!
