Ingredients
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1 tablespoon olive oil
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2 medium garlic cloves, pressed
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1 teaspoon crushed red pepper flakes (I add a little more)
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1 (16 ounce) can whole tomatoes
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1/2 cup salt-free fish stock
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1 tablespoon tomato paste
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1 tablespoon fresh parsley, finely chopped
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2 teaspoons sugar
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1 teaspoon finely grated lemon zest
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1 bay leaf
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1/2 lb flaked crabmeat, with bones removed
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cooked pasta, of your choice
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1/2 medium green bell pepper, diced very small
Instructions
- In a large skillet or saucepan, heat the oil with the garlic, bell pepper and red pepper flakes over moderate heat.
- When they sizzle, add the tomatoes, crushing them with your hands.
- Stir in the fish stock, tomato paste, parsley, sugar, lemon zest and bay leaf.
- Simmer for 7 to 10 minutes, until thick but still fairly liquid.
- Then stir in the crabmeat and continue simmering until the sauce is thick, 3-5 minutes more.
- Serve over hot cooked pasta such as spaghetti, linguine, fettuccine or fettuccelli.