Crab Spaghetti Puttanesca

Simply adding crab to a classic recipe is an easy way to create a new signature dish.

  • Prep Time: 15m
  • Cook Time: 25m
  • Total Time: 40m


  • 1/2 cup Onion, finely diced (about ½ of a medium onion)
  • 1/4 cup Parsley, chopped
  • 1/2 teaspoon Crushed Red Pepper Flake
  • 1 teaspoon Dried Oregano
  • 1 tablespoon Capers, drained and coarsely chopped
  • 1/2 cup Kalamata Olives, pitted and coarsely chopped
  • 1 tablespoon Anchovy Paste
  • 1 tablespoon Tomato Paste
  • 1 pound Crab
  • 1 ounce Can Diced Tomatoes (28oz)
  • 1/4 cup Olive Oil
  • 3 Cloves Garlic, finely minced
  • 1 pound Dry Spaghetti


  1. Put a large pot of water on to cook the pasta. While waiting for the water to come to a boil, begin the sauce. In a large heavy bottom pot over medium heat, add the oil. Allow oil to heat for about 30 seconds and add the onion and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant and soft, about 2 minutes, being careful not to allow it to brown. Add the tomato paste, anchovy paste, oregano and red pepper flake and cook an additional 2 minutes, stirring frequently. Add the canned tomatoes, olives and capers and reduce heat to medium low and cook for 10 minutes. Cook the pasta in salted water according package instructions for al dente. Once you add the pasta to the water, gently stir the crab into the sauce and allow to heat through. Drain the pasta and add to the sauce, carefully folding to incorporate but not break up the crab too much. Add the parsley and serve.

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