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Categories:
tomatoes olive oil onion garlic white wine vinegar fresh basil tarragon linguine flesh flaked lemon zest
Viewed: 55 - Published at: 7 years agoIngredients
- 10 None plum tomatoes, halved
- 1/3 cup olive oil
- 1 None large onion, finely chopped
- 2 cloves garlic, minced
- 1 cup white wine vinegar
- 1 cup fresh basil leaves
- 1/2 cup fresh tarragon leaves
- 12.5 oz linguine
- 6 None cooked crabs, flesh flaked, claws reserved
- 10.5 oz spinach, roughly chopped
- 2 tbsp lemon zest
Method
- Preheat oven to 350°F. Arrange tomatoes, cut-side up, in a single layer in a large baking dish. Combine 1 tbsp salt, 1 tsp pepper and 1 tbsp olive oil. Sprinkle over tomatoes. Roast for 1 hour, or until softened and lightly browned.
- Heat 1 tbsp oil in a saucepan over medium heat. Cook onion and garlic, stirring, until onion has softened. Add vinegar and bring to a boil. Boil until mixture has reduced by 1/2. Add tomatoes and remaining oil. Reduce heat and simmer for 30 mins. Stir in basil and tarragon. Cook for 15 mins, or until mixture has thickened slightly. Press through a fine-mesh sieve with a wooden spoon. Discard solids left in sieve.
- Meanwhile, cook pasta in boiling salted water until tender. Drain then toss with strained tomato sauce, crab meat, spinach and lemon zest. Distribute between serving bowls and top with reserved crab claws.
