It has come to one of these days that I want to use up my leftover, it is very tempting to get something fresh in the supermarket, but looking at my freezer, I better use up some of my stuff first, otherwise I just keep on buying and stocking up.
I have made a tiramisu over the weekend and left with a spare box of mascarpone. I asked what Peter fancies last night and he said pasta so that’s how I got started and came up with this creamy and spicy pasta sauce inspired by the recipes of Mark Bitten in NY Times and Ipetor’s recipe in Jamie Oliver’s bloggers’ forum.
- 1/2 cereal sized bowl Cameralized cherry tomatoes and garlic (tomatoes from our own garden kept in freezer)
- approx 50ml tomato sauce (leftover homemade pizza sauce, Jamie Oliver’s version)
- approx 50ml of the tomato sauce (made from our summer cherry tomatoes)
- 15 ml of masala wine
- 3 cubes of frozen small basil leaves
- 2 tbsp sundried tomatoes paste (self whizzed with olive oil)
- 1 canned of crab meat (use fresh crab meat if you can get hold of)
- 1 & 1/2 tbsp of mascarpone cheese
- 1/2 small onion finely chopped
- walnut oil (you can use extra virgin olive oil of course)
- 2-3 dried bird eye chili, cut into small pieces
- 8 pieces tagliatelle
- Heat some walnut oil in a large pan, add the onion to the pan, stir and cook until they become transparent,
- Add in the sundried tomato paste and cameralized garlic and tomatoes, keep stirring and let it cooked for a minute or so at medium high heat and then add in the tomato sauces, masala wine and chili. Bring it to boil and let it simmer for a few minutes so all the flavors immersed together.
- Turn to low heat to keep warm and keep aside.
- Boil water in a pan, cook the tagliatelle as required and drain the water.
- Add the frozen cubes of basil leaves and heat up the tomato sauce to boil again slowly, stir to dissolve the basil cubes
- Toss in the crab meat and then the tagliatelle.
- Try the taste, season with some salt if required, mine did not need additional seasoning of the tomatoes sauces contain some salt already.
- Serve immediately when hot.
- Pair with a glass of white wine if desire.
Both of us find it very appetizing with some chili flakes. It’s my first time to use canned crab meat, I tasted a little directly from the can and it was not close to fresh ones of course but after adding to the sauce, it made the sauce very tasty. Nevertheless, I would love to try this recipe some day with some homemade fresh tagliatelle using the lovely recipe of Rosa’s Yummy Yummy) & fresh crab meat.