Fettuccini with Crab Caponata and Anchovy-Garlic Breadcrumbs

Caponata is a classic Sicilian antipasto relish dating baked to 1709 which is thought to be of Spanish origins. Caponata is basically a sweet and sour version of the classic French dish ratatouille. The combination of roasted eggplant, fresh tomatoes, red onion and garlic. The flavors are amplified with the sweet and sour flavors of green olives, Sweet golden raisins and bitter capers. I played on the Sicilian tradition of adding seafood to the caponata, sometimes using octopus, lobster, swordfish or even grated dried tuna. For our recipes we are adding our delicious crabmeat, whose sweet, delicate flavors will pair perfectly with the earthy, sweet and sour flavors of the caponata. The addition of toasted breadcrumbs with anchovy paste and garlic add both crunch and an umami punch to the dish. I hope you enjoy.

  • Prep Time: 20m
  • Cook Time: 30m
  • Total Time: 50m

Ingredients

  • 12 ounces Fresh Fettuccini
  • 1 pound Medium eggplant, cut into 1 ½” dice
  • 1 pound Plum tomatoes, peeled and cut 1” dice
  • 1 Medium Red Onion, ¼ sliced
  • 2 Cloves garlic, sliced
  • 2 TBS EVOO
  • ¼ C Golden Raisins
  • ¼ C Castelvetrano olives, whole, pitted
  • 2 TBS Tomato paste
  • 2 TBS Capers
  • 2 TBS Red Wine Vinegar
  • 1 TBS Honey
  • S&P to taste
  • 8 ounces Crabmeat (claw or any other grade)
  • ½ C Basil, chiffonade
  • For the Breadcrumbs
  • 1 cup Fresh Breadcrumbs
  • 2 TBS EVOO
  • 1 Clove garlic, finely grated
  • 1 TBS Anchovy paste
  • 2 TBS Parmesan, grated
  • 2 TBS Toasted pine nuts (optional)
  • S&P to taste

Instructions

  1. Preheat oven to 425°. In a large roasting pan add the eggplant, tomatoes and onion and toss with the EVOO and roast for 20 minutes. Add the garlic, olives, tomato paste and vinegar, toss and cook for another 10 minutes. Remove and add the raisins, capers and honey. Make the breadcrumbs by heating 2 TBS of EVOO in a sauté pan over medium, add anchovy paste and garlic and cook until fragrant and add the breadcrumbs and mix to fully coat. Sauté for about 3 minutes until well toasted, reducing heat if too hot, do not burn the garlic. Cook the pasta, drain, reserving a cup of the pasta water. Add the sauce to the pot and briefly heat to warm through, add the crab and pasta and fold to combine. Plate and garnish with the toasted breadcrumbs, basil and optional toasted pine nuts.

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