Ingredients

The following ingredients have 2 Servings
  • 2 tbsp olive oil (or low calorie spray)
  • 1 large onion (finely diced)
  • 2 garlic cloves (minced)
  • 1/2 red chilli (deseeded and finely diced)
  • 400 g | 14oz tin chopped tomatoes
  • 500 ml | 2 cups vegetable stock
  • 2 tsp sugar (or sweetener)
  • 1 tsp salt
  • 200 g | 7oz bucatini pasta
  • 200 g | 7oz crab meat (I used tinned lump crab meat)
  • 1 tbsp lemon juice
  • zest of 1 lemon
  • freshly ground black pepper to season
  • 1 tbsp finely chopped flat-leaf parsley
  • grated cheese (such as Pecorino, to serve)

Instruction

  • Heat the olive oil in a large lided pot. Add the onion, garlic and chilli and fry, stirring, for 4 minutes.
  • Add the chopped tomatoes and stock and bring to the boil. Add the sugar and salt.
  • Add the pasta and once it softens slightly press it down to that it is submerged in the sauce.
  • Cover the pot and simmer for about 10 minutes (usually +2 minutes to whatever the optimum pasta cooking time is), occasionally stirring to make sure nothing sticks.
  • Once the pasta is cooked al dente, add lemon juice and crab meat and toss to combine.
  • Add the lemon zest, check the seasoning and add pepper and salt, if needed.
  • Serve sprinkled with the parsley, with a little grated cheese if you like.