Always one of my favorite classic dishes to get an easy upscale update with the addition of crab. Since it is the height of tomato season, I switch from the traditional tomato sauce to a much lighter “Summer” version featuring fresh, roasted baby tomatoes.
- Prep Time: 10m
- Cook Time: 30m
- Total Time: 40m
Ingredients
- 1 pint cherry or grape tomatoes
- ¼ Cup torn basil leaves
- ½ tsp Crushed Red Pepper
- 1 teaspoon Dried Oregano
- 1 Tbs Capers
- ½ Cup Kalamata Olives, pitted and halved
- 1 Tbs anchovy paste
- 2 Cloves garlic, minced
- 1/4 cup EVOO
- 1 pound Crab Meat
- 1 pound Dried Spaghetti
- ½ Lemon, zested and juiced
- Salt and Black Pepper
Instructions
- For the tomatoes
- Preheat oven to 375⁰. On a sheet pan, toss the tomatoes with 1 tablespoon of EVOO and season with salt and pepper. Cook for 15-20 minutes until the tomatoes start to soften and are fragrant.
- Cook the pasta according to directions for al dente, drain, reserving ½ cup of the cooking liquid for the sauce.
- Heat a large sauté pan over medium and add the remaining oil. Add the garlic, anchovy paste, oregano, red pepper flakes, lemon zest and juice. Cook for about 2-3 minutes until fragrant and garlic is translucent but not browned, reducing heat if cooking too quickly. Add the olives and capers and stir coat. Add the cooked pasta and stir to combine, adding some of the reserved cooking water until a slightly loose sauce consistency. Add the tomatoes and crab, gently fold to combine. Garnish with the basil to serve.