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spaghetti extra-virgin olive oil clove garlic cherry tomatoes tomato paste tomatoes lump crabmeat kosher salt fresh parsley
Viewed: 8 - Published at: 3 years agoIngredients
- 1 pound spaghetti
- 3 tablespoons extra-virgin olive oil
- 1 clove garlic, peeled and crushed
- About 20 cherry tomatoes, halved
- 2 tablespoons sun-dried tomato paste
- 2 tablespoons sun-dried tomatoes, sliced
- 1 cup fresh or canned lump crabmeat
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh parsley, for garnish
Method
- Bring a large pot of water to a boil.
- The trick with pasta is to have as much water in the pot as possible.
- This prevents the pasta from sticking together when it gets starchy as it cooks.
- Once the water is at a rolling boil, add the spaghetti and cook according to instructions on the package.
- Over high heat, heat the oil in a large pan.
- Add the garlic and turn the heat down to medium.
- Add the cherry tomatoes and mix well.
- Add the sun-dried tomato paste and sun-dried tomatoes, and then remove from the heat.
- Add the lump crabmeat and season with salt and pepper.
- Add the cooked spaghetti and toss to coat.
- Serve immediately with the chopped fresh parsley.
- A viewer or guest of the show, who may not be a professional cook, provided this recipe.
- The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
