Crab & ’nduja mafaldine
Prep
5 mins
Cook
10 mins
Servings
2
Difficulty
Easy
This is my go to dinner when I want something that feels impressive but doesn't demand hours in the kitchen. Mafaldine pasta is absolutely gorgeous with its ruffled edges, and paired with spicy 'nduja and sweet crab, it's a real showstopper. The whole thing comes together in just 15 minutes, which means you can have restaurant quality food on the table on a busy weeknight. Fresh dill is packed with antioxidants and brings a lovely brightness that cuts through the richness of the sauce. It's simple, it's quick, and honestly, it tastes like you've spent far more time than you actually have.
Ella x
Ingredients
- 175 gramsno.1 italian mafaldine pasta(No.1 Mafaldine )
- 20 gramsdill(or more to taste)
- 2 tbspolive oil
- 2 clove/sgarlic cloves(garlic, finely chopped)
- 250 gramsno.1 dulce joya vine tomatoes(halved)
- 50 mlsdry white wine
- 290 gramsno.1 ʼndjua & calabrian chilli sauce for pasta
- 100 gramsseafood & eat it fifty fifty crab
- 75 gramswild rocket
Detail level
Instructions
- 1
Boil the pasta according to pack instructions, then drain, reserving a mug of cooking water. Meanwhile, finely chop the thicker parts of the dill, reserving the leaves for later. Warm the oil in a large frying pan over a medium heat, add the garlic and dill stalks, then stir for 2 minutes.
- 2
Add the tomatoes to the pan, then the white wine. Increase the heat and let the liquid bubble away. Pour in the ʼnduja sauce, lower the heat and simmer for 5 minutes, until thick and glossy.
- 3
Stir through the crab meat and pasta, then mix over the heat, adding splashes of reserved cooking water and stirring to help emulsify the sauce. Finely chop a handful of rocket and stir through the pasta with the remaining dill leaves, roughly chopped. Pile the pasta onto plates and serve with the remaining rocket.
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