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