Crab Tomato Cream Pasta Using Tinned Crabmeat

• 2 large Tomatoes (peeled if possible)
• 2 clove Garlic (chopped)
• 80 grams Caramelised onionor store-bought
• 3 tbsp Extra virgin olive oil
• 1 A) Salt
• 1 A) Pepper
• 1/2 Stock cube
• 70 to 100 ml (i use 80 ml or use an amount to your taste Double cream (or a mixture with the same amount of milk)
• 1/2 to 1 tablespoon Butter
• 100 to 150 grams Tinned crabmeat
• 200 grams Pasta
• 1 Black pepper (whole or coarsely ground)

1. Make the caramelised onion.
2. With this recipe you can make caramelised onion easily every time.
3. I used a batch of onion that I'd already prepared beforehand.
4. You can use 80 g of store-bought caramelised onion.
5. Roughly chop the garlic.
6. Roughly cut the peeled tomatoes.
7. You don't need to peel the tomatoes if you don't want to bother.
8. Put 3 L of water into a large pot and bring to the boil.
9. Add 2 tablespoons of salt (1% of salt to the water) just before it comes to the boil.
10. The amount of the salt in Step 5 really decides the taste of the final dish.
11. Measure the amount precisely.
12. When the water from Step 5 comes to the boil turn down the heat to very low and leave to stand.
13. Put the olive oil and garlic from Step 1 into a cold frying pan.
14. Place the pan over a low heat and cook until the garlic is fragrant.
15. Add the caramelised onion from Step 1, tomatoes from Step 4 and stock cube to the sauteed garlic.
16. Sprinkle with the A seasonings and saute over medium-high heat.
17. When the sauce from Step 8 starts to bubble, cook for another 5 to 10 minutes, crushing the tomatoes and stirring occasionally.
18. Cook the sauce in Step 9 slowly to evaporate the moisture from the tomatoes and reduce the sauce.
19. The cooking time differs according to the amount of tomatoes and the heat.
20. 2 fresh large tomatoes take about 10 minutes to reduce.
21. When you can draw a line in the sauce with your spatula and the line remains for a while it is done.
22. If line disappears slowly, you still need to reduce the sauce a bit more.
23. Put the pasta into Step 5.
24. Cook until al dente and drain the pasta 30 seconds to 1 minute earlier than the package instruction says.
25. Cook the pasta over low heat.
26. Add the crabmeat and brine into Step 11 and stir well.
27. Once it comes to the boil turn the heat off.
28. Add the double cream and butter to Step 14.
29. Cook over a medium heat and reduce the sauce quickly until the consistency is right.
30. Turn up the heat on Step 15 to medium-low and add the drained pasta and 1/2 to 1 ladleful of the water used to cook the pasta.
31. Adjust the amount of cooking liquid according to the texture of Step 15 and your taste.
32. Add more A) ingredients if necessary.
33. Transfer the pasta from Step 16 to a serving dish.
34. Grind and sprinkle on the black pepper coarsely.
35. In this photo, I used chopped Italian parsley to garnish.
36. I was asked a question about the recipe so I added a change to it.
37. If you use a 400 g tomato tin you can make 2.5 to 3 servings of the sauce.

tomatoes, clove garlic, olive oil, salt, pepper, cube, cream, butter, crabmeat, pasta, black pepper

Taken from cookpad.com/us/recipes/156361-crab-tomato-cream-pasta-using-tinned-crabmeat (may not work)