If you love a light seafood pasta, this crab and tomato capellini is one to try. Sweet crab meat, juicy tomatoes, and garlic come together in a fresh, simple sauce that lets the seafood flavor shine, tossed with delicate capellini for an elegant, comforting dinner.
Why You’ll Love This Recipe
- A light, fresh tomato sauce. No heavy cream here, just tomatoes, garlic, and broth simmered into something flavorful.
- Sweet crab meat as the star. The simple sauce lets the crab flavor really come through.
- Delicate capellini. Thin noodles finish cooking right in the sauce, soaking up all that flavor.
- Great for a crowd. Serves 6, making it perfect for a dinner party or family meal.
Ingredients
- ½ cup olive oil
- 3 to 4 garlic cloves, sliced
- 2 to 3 lbs tomatoes, chopped
- Salt and black pepper, to taste
- ½ cup seafood or chicken broth
- 1 lb crab meat
- ¼ cup fresh parsley, chopped
- 1 lb capellini pasta
- Red pepper flakes, to taste
How to Make Garlic Crab and Tomato Capellini
1. Sauté the garlic. Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook just until it begins to sizzle and becomes fragrant.
2. Cook the tomatoes. Add the chopped tomatoes and season with salt and black pepper. Cook over medium-high heat for a few minutes until the tomatoes begin to soften and release their juices.
3. Build the tomato sauce. Pour in the seafood or chicken broth and bring the mixture to a gentle bubble. Reduce the heat and simmer for about 10 minutes until the tomatoes form a light, flavorful sauce.
4. Add the crab. Gently fold the crab meat and chopped parsley into the tomato sauce. Cook over low heat for about 10 minutes so the crab warms through and absorbs the garlic tomato flavor.
5. Cook the capellini. Meanwhile, cook the capellini until almost tender. Reserve some pasta water before draining.
6. Finish the seafood pasta. Transfer the capellini directly into the skillet with the crab and tomato sauce. Toss gently and finish cooking the pasta in the sauce. Add a little reserved pasta water as needed to keep everything light and saucy.
7. Serve. Finish the crab and tomato capellini with extra black pepper, red pepper flakes, and fresh parsley. Serve warm.
Tips for the Best Garlic Crab and Tomato Capellini
- Watch the garlic closely. It should sizzle and become fragrant without browning too much, so keep the heat moderate.
- Let the tomato sauce simmer fully. The full 10 minutes helps the tomatoes break down into a flavorful, cohesive sauce.
- Fold the crab in gently. A light hand keeps the pieces intact instead of breaking them apart.
- Finish the pasta in the sauce. Cooking the capellini the last stretch directly in the sauce helps it absorb more flavor.
What to Serve with Garlic Crab and Tomato Capellini
A simple green salad and crusty bread round out the meal nicely, since the pasta itself is light and fresh.
Frequently Asked Questions
Can I use imitation crab?
Yes, imitation crab works well and is a more budget-friendly option.
Can I use canned tomatoes instead of fresh?
Yes, canned crushed or diced tomatoes can be substituted, especially when fresh tomatoes aren’t in season.
Can I use a different thin pasta?
Yes, angel hair pasta works as a similar substitute for capellini.
Garlic Crab and Tomato Capellini
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook just until it begins to sizzle and becomes fragrant.
- Add the chopped tomatoes and season with salt and black pepper. Cook over medium high heat for a few minutes until the tomatoes begin to soften and release their juices.
- Pour in the seafood or chicken broth and bring the mixture to a gentle bubble. Reduce the heat and simmer for about 10 minutes until the tomatoes form a light, flavorful sauce.
- Gently fold the crab meat and chopped parsley into the tomato sauce. Cook over low heat for about 10 minutes so the crab warms through and absorbs the garlic tomato flavor.
- Meanwhile, cook the capellini until almost tender. Reserve some pasta water before draining.
- Transfer the capellini directly into the skillet with the crab and tomato sauce. Toss gently and finish cooking the pasta in the sauce. Add a little reserved pasta water as needed to keep everything light and saucy.
- Finish the crab and tomato capellini with extra black pepper, red pepper flakes, and fresh parsley. Serve warm.