Spaghetti Puttanesca with crabs

Ingredients for 2 servings:

• 1 large onion(s)
• 2 garlic cloves
• 1 tsp chili flakes
• 5 tomatoes, fully ripe
• 6 anchovy fillets in oil, from the jar
• 1 pack of crabs
• 60 g olives, black
• 3 tbsp parsley, flat
• 300g spaghetti
• pepper
• olive oil
• Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Heat the olive oil in a pan. Roughly chop the onion and fry over moderate heat for 5 minutes. Peel and finely chop the garlic. Add it to the onion along with the chili flakes and fry for 30 seconds. Wash and dice the tomatoes, removing the stems first. Finely chop the anchovies. Add both to the onions, season with pepper, and simmer over low heat for 10-15 minutes. While the sauce is cooking, cook the spaghetti in a large pot of boiling salted water until al dente. Slice the olives and finely chop the parsley. Add both to the sauce along with 5 tablespoons of the pasta water and the prawns. Drain the spaghetti and add it to the sauce. Mix everything well, bring to a boil, and serve with freshly grated Parmesan cheese.