Tomato, Crab & Fennel Pappardelle

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Fill Le Cruset Dutch oven or similar pot with water and bring to boil with a large pinch of salt. Add the pappardelle, cook until pasta is al dente. Reserve about 100ml per serving of pasta water, drain pasta and drizzle with olive oil to avoid sticking.

Step 2

While pasta is cooking finish prep. Chop the baby plum tomatoes in half. Finely chop the basil. Peel and finely chop (or grate) the garlic. Grate hard Italian cheese. Add the fennel seeds to a pestle & mortar and grind (or chop if you don't have a pestle and mortar) to a fine powder.

Step 3

Dissolve the veg stock cube in 150ml (per 2 servings), tomato paste & sugar into the reserved starchy water. This is your tomato stock.

Step 4

After pasta is done cooking, put casserole dish on medium heat. Once hot, add a large glug of olive oil. Add the halved tomatoes, chopped garlic, ground fennel seeds.

Step 5

Cook for 3-4 min or until fragrant. Once the tomatoes are fragrant, add the tomato stock and crab meat to the pan and give everything a good mix up

Step 6

Season with a pinch of salt and pepper and cook for 4-5 min or until thickened to a pasta sauce-like consistency - this is your finished tomato & crab sauce.

Step 7

Add the drained pappardelle to the pot and gently mix all together.

Step 8

Cook for 1 min further until the sauce begins to stick to the pasta - this is your tomato, crab & fennel pappardelle. If the pasta gets dry add a splash of water. Serve with chopped basil & cheese on top. Serve with chili oil for those that want it spicy.

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