Ingredients:
1 tablespoon olive oil
2 medium garlic cloves, pressed
1/2 medium green bell peppers, diced very small
1 teaspoon crushed red pepper flakes ( I add a little more)
1 (16 ounce) cans whole tomatoes
1/2 cup salt-free fish stock
1 tablespoon tomato paste
1 tablespoon fresh parsley, finely chopped
2 teaspoons sugar
1 teaspoon finely grated lemon zest
1 bay leaves
1/2 lb flaked crabmeat, with bones removed
cooked pasta, of your choice
Directions:
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.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.