Wednesday, February 9, 2011

Eating from the pantry, fridge and freezer: Winner Dinner!

This was my first off-piste recipe so I was a little nervous. Particularly using crab meat. Not really sure how, when or why that made itself into the cupboard, but it was my mission tonight to eliminate it. Forthwith.

But after polishing off my second bowl, I proudly declare this pasta dish to be a double-thumbs-up WINNER!!!

Tomato & crab spaghetti with caperberries and lemon zest


500 grams spaghetti
1 clove garlic, thinly chopped or minced
1 tablespoon olive oil
170g tin crab meat
I 400g bottle tomato passata
2 tablespoons caperberries, halved & stalks removed
Zest of 1 lemon
Parmesan or grana padana to taste


Boil water for pasta.

Heat oil in pan & sautee garlic until light brown. Add tomato sauce, crab meat, caperberries & lemon zest. Heat through on low heat.

Cook spaghetti according to instructions.

Serve pasta with sauce on top. Add a few shavings of parmesan and zest.

Serves 4.

If desired you can forget about the crab meat, particularly for Meatless Monday. The combination of tomato, caperberries & lemon zest adds so much flavour and ZING that it would work regardless.

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