Crab & ’nduja mafaldine

Name: Crab & ’nduja mafaldine
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 175 g No.1 Mafaldine; 20 g pack dill, or more to taste; 2 tbsp olive oil; 2 clove/s garlic, finely chopped; 250 g pack No.1 Dulce Joya Vine Tomatoes, halved; 50 ml dry white wine; 290 g jar No.1 ʼNdjua & Calabrian Chilli Sauce for Pasta; 100 g pack Seafood & Eat It Fifty Fifty Crab; 75 g wild rocket

Bursting with bold flavours, this pasta dish comes together in minutes and tastes like it was crafted in a restaurant.

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HealthyLow in saturated fat1 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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175g No.1 Mafaldine
½ x 20g pack dill, or more to taste
2 tbsp olive oil
2 clove/s garlic, finely chopped
250g pack No.1 Dulce Joya Vine Tomatoes, halved
50ml dry white wine
½ x 290g jar No.1 ʼNdjua & Calabrian Chilli Sauce for Pasta
100g pack Seafood & Eat It Fifty Fifty Crab
75g wild rocket

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.
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.
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.