Crab Bolognese

This crab bolognese pasta is a perfect variation to the classic pasta bolognese. Since I don't eat a lot of beef I already made a healthier version of pasta bolognese (see: Debbie's Pasta Bolognese) and this crab bolognese from Jamie Oliver is also a great healthy variation!


Duration: 15 minutes

The ingredients for 1 serving:

  • 75-100 gr spelt spaghetti pasta
  • 1 small carrot
  • 1 spring onion
  • 1 garlic clove
  • 1/2 ts fennel seeds
  • 2 anchovy filets
  • 1/4 bunch fresh basil
  • 1 fennel
  • 1 lemon
  • Olive oil
  • 125 gr crabmeat
  • 300 gr passata di pomodoro
  • Grated parmesan cheese

What you do:
  1. Cook the pasta as directed on the package.
  2. Cut the carrot and spring onion into small pieces and put them together with the crushed garlic clove, fennel seeds, anchovy filets and basil stalks in your food processor. Chop the wispy, upper part of the fennel, keep the fennel bulbs (and foliage) separately, do the upper part with the rest of the ingredients in the food processor and chop everything finely. 
  3. Put this mixture with one tablespoon of olive oil in a large (frying) pan and stir regularly for a couple of minutes. 
  4. Grate the lemon zest over the vegetable mixture. Add the crabmeat and the passata and give it a good stir. Put the lit on the pan and leave it to simmer on low to medium heat. 
  5. Optional (not in picture): Make a salad from the fennel bulb by chopping them in your food processor together with one crop little gem lettuce. Add some mint leaves, salt, pepper and lemon juice and finish it of with some parmesan cheese grater and extra virgin olive oil. 
  6. Chop the basil leaves and add it to the sauce together with the juice of half the lemon. 
  7. Drain the pasta and put it on your plate with the sauce on top. Add some fresh basil leaves and grated parmesan cheese and your dinner is ready!

Bon App├ętit!

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