Crab Meat Bucatini Pasta
Crab Meat Bucatini Pasta
Ingredients
- 1 pound bucatini pasta
- 3 tablespoons olive oil
- 4 garlic, cloves, thinly sliced
- 1/2 white onion, medium, chopped
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup fresh parsley, chopped, plus more for garnish
- 1 1/2 teaspoons crushed red pepper flakes
- 1/2 teaspoon salt, or to taste
- 1/2 cup white wine, such as Pinot Grigio
- 1/4 cup chicken broth
- 12 ounces lump crab meat, drained and picked over for shells
- 1 cup pasta water, reserved from cooking pasta
Instructions
- 1
Cook the bucatini pasta according to package directions in a large pot of salted boiling water. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 2 min
- 3
Stir in 1/4 cup of the chopped fresh parsley, crushed red pepper flakes, and salt. Continue to sauté for another minute.
⏱️ 1 min
- 4
Add the chopped white onions to the skillet and cook, stirring occasionally, until softened, about 3-4 minutes.
⏱️ 4 min
- 5
Add the halved cherry tomatoes to the skillet and stir to combine. Cook for 3-5 minutes, until the tomatoes begin to soften and release their juices.
⏱️ 5 min
- 6
Pour in the white wine and chicken broth. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off and the sauce to slightly reduce.
⏱️ 3 min
- 7
Gently fold in the lump crab meat. Cook for 1-2 minutes, just long enough to heat the crab through.
⏱️ 2 min
- 8
Add the cooked bucatini pasta directly into the skillet with the sauce. Gradually add the reserved pasta water, 1/4 cup at a time, stirring constantly until the sauce coats the pasta beautifully and reaches your desired consistency. You may not need all of the pasta water.
⏱️ 5 min
- 9
Stir in the remaining 1/4 cup of fresh parsley. Taste and adjust seasoning with more salt if needed.
⏱️ 1 min
- 10
Serve immediately, garnished with a sprinkle of additional fresh parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Meat Bucatini Pasta
- 1 pound bucatini pasta
- 3 tablespoons olive oil
- 4 garlic, cloves, thinly sliced
- 1/2 white onion, medium, chopped
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup fresh parsley, chopped, plus more for garnish
- 1 1/2 teaspoons crushed red pepper flakes
- 1/2 teaspoon salt, or to taste
- 1/2 cup white wine, such as Pinot Grigio
- 1/4 cup chicken broth
- 12 ounces lump crab meat, drained and picked over for shells
- 1 cup pasta water, reserved from cooking pasta
Instructions
- 1
Cook the bucatini pasta according to package directions in a large pot of salted boiling water. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 2 min - 3
Stir in 1/4 cup of the chopped fresh parsley, crushed red pepper flakes, and salt. Continue to sauté for another minute.
⏱️ 1 min - 4
Add the chopped white onions to the skillet and cook, stirring occasionally, until softened, about 3-4 minutes.
⏱️ 4 min - 5
Add the halved cherry tomatoes to the skillet and stir to combine. Cook for 3-5 minutes, until the tomatoes begin to soften and release their juices.
⏱️ 5 min - 6
Pour in the white wine and chicken broth. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off and the sauce to slightly reduce.
⏱️ 3 min - 7
Gently fold in the lump crab meat. Cook for 1-2 minutes, just long enough to heat the crab through.
⏱️ 2 min - 8
Add the cooked bucatini pasta directly into the skillet with the sauce. Gradually add the reserved pasta water, 1/4 cup at a time, stirring constantly until the sauce coats the pasta beautifully and reaches your desired consistency. You may not need all of the pasta water.
⏱️ 5 min - 9
Stir in the remaining 1/4 cup of fresh parsley. Taste and adjust seasoning with more salt if needed.
⏱️ 1 min - 10
Serve immediately, garnished with a sprinkle of additional fresh parsley.
⏱️ 1 min