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Categories:
olive oil garlic tomatoes tomatoes red pepper spaghettini pasta fresh crabmeat Mascarpone cheese fresh basil
Viewed: 44 - Published at: 5 years agoIngredients
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 2 1/2 cups chopped tomatoes
- 3/4 cup sliced drained oil-packed sun-dried tomatoes
- 1/2 tsp dried crushed red pepper
- 1 pound asparagus, trimmed, cut diagonally into 1 1/2 inch pieces
- 12 ounces spaghettini pasta
- 8 ounces fresh crabmeat
- 1/2 cup mascarpone cheese*
- 1/4 cup thinly sliced fresh basil
Method
- Heat oil in heavy large skillet over medium-high heat. Add garlic and saute 2 minutes.
- Add chopped and sun-dried tomatoes and crushed red pepper. Cover and simmer until sun-dried tomatoes soften, about 5 minutes. Season sauce to taste with salt and pepper.
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 2 minutes. Using 4- to 5-inch-diameter strainer, transfer asparagus to skillet with sauce. Return water in pot to boil. Add pasta and cook until just tender but still firm to bite, stirring occasionally. Drain.
- Bring sauce to simmer. Mix in crabmeat and mascarpone. Ad pasta and basil; toss just to heat through. Divide pasta among plates and serve.
- * Available at Italian markets and some specialty food stores.
