Pasta with Fresh Crabmeat, Tomato and Basil


After leafing through a few Italian cooking magazines that I picked up while in Italy last week, a simple crabmeat pasta lodged in my brain and was all I could think of while having to sit through a long day of conference calls. A quick trip to the market and I was ready to create my own version of this Sicilian-inspired pasta.  This flavorful pasta is the perfect mid-week dinner – simple, fast and yummy.  Add a green salad and a bottle of crisp white wine and dinner is ready!  Enjoy!


Pasta with Crabmeat, Tomato and Basil


  • 4 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 28-ounce can diced tomatoes
  • 2 tablespoons fresh basil, chopped (plus extra for garnish)
  • Salt to taste
  • 1/2 teaspoon red pepper flakes
  • 1 pound of  fresh jumbo lump crab meat (I used claw meat)
  • 1 pound spaghettini or other thin spaghetti



  1. In a large saute pan over medium heat, heat the olive oil.  Add the chopped onion and saute until soft – about 5 minutes.
  2. Stir in the tomatoes, basil, salt, and red pepper flakes. Bring sauce to a boil.
  3. Simmer sauce over low heat until slightly thickened, stirring frequently – about 15 minutes.
  4. Pick over the crab meat, removing any shells.
  5. Stir the crabmeat into the mixture and allow to cook for about 5 minutes to warm the crab meat. Do not over cook. Remove from heat.
  6. Cook spaghettini in boiling, salted water until al dente.  Reserve 1/4 cup of the pasta water. Drain pasta in colander. Place drained pasta back in the pasta pot. Stir in the reserved pasta water and 3/4 of the crab meat sauce.  Toss quickly.
  7. Transfer to serving bowl. Spoon remaining sauce on top and garnish with additional chopped basil.
  8. Serve immediately. Enjoy!


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