Linguine with Crab, Tomatoes and Peppers
by Matthew Accarrino
summerItalian
Yield: 4 servings
Ingredients
produce
- 1/4 cupbasil leaves(shredded)
- 1/2 cupsweet pickled pepper rings(jarred)
- 1 cupcherry tomatoes(halved)
- 2garlic cloves(very thinly sliced)
protein
- 8 ouncesfresh lump crabmeat(fresh)
grain
- 1/2 poundlinguine
pantry staple
- 1/8 teaspoonred pepper flakes
- 1/4 teaspoonsalt
- 1/4 cupolive oil(extra-virgin)
other
- 1/4 cupwhite wine
- 1 teaspoontomato paste
Instructions
- Bring a large pot of salted water to a boil and cook the linguine until al dente.
- While the pasta cooks, heat a large skillet over medium heat. Add the olive oil and sweet peppers and cook, stirring frequently, until the peppers begin to soften, about 3 minutes. Add the tomatoes and salt and cook until the tomatoes begin to break down and release their juices, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute longer. Stir in the white wine and tomato paste, increase the heat to medium-high and simmer until the liquid has reduced by half, about 5 minutes. Keep warm over low heat.
- When the pasta is done, drain it, reserving a few tablespoons of the cooking water. Add the pasta to the skillet and toss to coat with the sauce, moistening it with the reserved pasta water as desired.
- Just before serving, add the crabmeat and basil to the sauce and toss gently. Divide the pasta evenly among 4 plates and serve immediately.