Ultimate Crab Meat Pasta
Ultimate Crab Meat Pasta
Ingredients
- 1 pound linguine
- 1 pound colossal crab meat, drained
- 1 1/2 cups grape tomatoes, halved
- 3 garlic, cloves, smashed and peeled
- 1/2 cup fresh parsley, roughly chopped, divided
- 1/4 cup olive oil
- 28 ounces canned crushed tomatoes
- 1 teaspoon salt, plus more for pasta water, to taste
- 1/2 teaspoon red pepper flakes, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil for the pasta.
⏱️ 5 min
- 2
While the water heats, prepare the vegetables. Halve the grape tomatoes, smash and peel the garlic cloves, and roughly chop the fresh parsley, dividing it into two portions.
⏱️ 5 min
- 3
Heat the olive oil in a large wok-style pan or a deep skillet over medium heat until shimmering.
⏱️ 2 min
- 4
Add the smashed garlic cloves to the hot olive oil and sauté for 1 minute until fragrant. Add the halved grape tomatoes and half of the chopped fresh parsley to the pan. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften.
⏱️ 4 min
- 5
Pour the canned crushed tomatoes into the pan. Add 1 teaspoon of salt and stir to combine. Bring the sauce to a gentle simmer and let it cook while the pasta cooks.
⏱️ 2 min
- 6
Add the linguine to the boiling salted water. Cook according to package directions until al dente.
⏱️ 10 min
- 7
Using tongs, transfer the cooked linguine directly from the pot into the pan with the simmering sauce. Add 1/2 cup of the reserved pasta water to the sauce.
⏱️ 2 min
- 8
Add the drained colossal crab meat, red pepper flakes, and the remaining half of the chopped fresh parsley to the pan. Gently toss all ingredients together using tongs, ensuring the pasta is well coated and the crab meat is evenly distributed. Add more pasta water if the sauce seems too thick.
⏱️ 3 min
- 9
Taste and adjust seasoning as needed. Serve immediately into individual bowls.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ultimate Crab Meat Pasta
- 1 pound linguine
- 1 pound colossal crab meat, drained
- 1 1/2 cups grape tomatoes, halved
- 3 garlic, cloves, smashed and peeled
- 1/2 cup fresh parsley, roughly chopped, divided
- 1/4 cup olive oil
- 28 ounces canned crushed tomatoes
- 1 teaspoon salt, plus more for pasta water, to taste
- 1/2 teaspoon red pepper flakes, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil for the pasta.
⏱️ 5 min - 2
While the water heats, prepare the vegetables. Halve the grape tomatoes, smash and peel the garlic cloves, and roughly chop the fresh parsley, dividing it into two portions.
⏱️ 5 min - 3
Heat the olive oil in a large wok-style pan or a deep skillet over medium heat until shimmering.
⏱️ 2 min - 4
Add the smashed garlic cloves to the hot olive oil and sauté for 1 minute until fragrant. Add the halved grape tomatoes and half of the chopped fresh parsley to the pan. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften.
⏱️ 4 min - 5
Pour the canned crushed tomatoes into the pan. Add 1 teaspoon of salt and stir to combine. Bring the sauce to a gentle simmer and let it cook while the pasta cooks.
⏱️ 2 min - 6
Add the linguine to the boiling salted water. Cook according to package directions until al dente.
⏱️ 10 min - 7
Using tongs, transfer the cooked linguine directly from the pot into the pan with the simmering sauce. Add 1/2 cup of the reserved pasta water to the sauce.
⏱️ 2 min - 8
Add the drained colossal crab meat, red pepper flakes, and the remaining half of the chopped fresh parsley to the pan. Gently toss all ingredients together using tongs, ensuring the pasta is well coated and the crab meat is evenly distributed. Add more pasta water if the sauce seems too thick.
⏱️ 3 min - 9
Taste and adjust seasoning as needed. Serve immediately into individual bowls.
⏱️ 2 min