Ingredients
1 clove Garlic
1 tbsp Olive oil
300 to 350 grams Chopped tomatoes (store bought variety)
1 Soup stock cube
1 tbsp Marmalade (or jam)
150 grams Long pasta
200 ml Heavy cream
1 dash Parsley (dried is OK)
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Controlled pour dispenser — drizzle olive oil without glugging
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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use the broth in the canned crabmeat. crush and mince the garlic. fry the garlic in olive oil. when the garlic is fried, add the whole can of crabmeat and mix with the oil. add the tomatoes, soup stock cube, marmalade, and simmer until the tomatoes have fallen apart. boil the pasta as the sauce simmers. when the tomatoes have melted in the broth, add heavy cream. add the cooked pasta, mix together swiftly and it's done. ( transfer to serving plates, sprinkle chopped parsley and serve!