Tomato sauce with crayfish

Ingredients for 3 servings:

• 1 small onion(s)
• 2 cloves garlic
• 125 g crab meat (river), from the refrigerated section
• 3 tomatoes
• 1 Pepper
• 1 shot of red wine
• some tomato paste, unseasoned
• some tomato paste, seasoned
• 250 ml water
• 1 ½ tsp herbs, Italian
• 1 handful of fresh basil
• 1 tsp vegetable broth
• some Parmesan, freshly grated
• some pepper
• some salt
• some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

for pasta

Dice the onion and fry in olive oil in a pan until translucent. Finely chop the peppers and garlic and add to the pan. Add the crayfish and fry briefly. Then add the tomato paste (seasoned and unseasoned) and fry briefly. Deglaze with the red wine and let the sauce thicken. Peel and skin the tomatoes, chop them finely, and add them to the pan with the water. Bring everything to a boil and simmer briefly. If desired, the sauce can be thickened further (cook for longer or add a sauce thickener if necessary). Season the sauce with the Italian herbs, finely chopped fresh basil, pepper, and vegetable stock, and add salt to taste. Then pour the fresh Parmesan cheese over the sauce on the plate.