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Garlic Crab and Tomato Capellini

Garlic Crab and Tomato Capellini

This garlic crab and tomato capellini combines sweet crab meat, juicy tomatoes, sliced garlic, olive oil, fresh parsley, and delicate capellini pasta in a light seafood sauce. Finished with black pepper and red pepper flakes, it is a fresh and flavorful seafood pasta that lets the crab shine.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 persons
Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup olive oil
  • 3 to 4 cloves garlic, sliced
  • 2 to 3 lbs tomatoes, chopped
  • Salt and black pepper, to taste
  • 1/2 cup seafood or chicken broth
  • 1 lb crab meat
  • 1/4 cup fresh parsley, chopped
  • 1 lb capellini pasta
  • Red pepper flakes, to taste

Equipment

  • large skillet For making the garlic tomato crab sauce
  • large pot For cooking the capellini
  • Colander For draining the pasta
  • Tongs For tossing the capellini with the sauce
  • Wooden spoon or silicone spatula For stirring the sauce

Method
 

  1. 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. 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. 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. 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. Meanwhile, cook the capellini until almost tender. Reserve some pasta water before draining.
  6. 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. Finish the crab and tomato capellini with extra black pepper, red pepper flakes, and fresh parsley. Serve warm.

Notes

Cook the sliced garlic only until fragrant so it does not become bitter.
Allow the tomatoes to soften and release their juices before adding the broth.
Simmer the tomato mixture gently until it forms a light sauce.
Fold the crab meat in carefully to preserve larger pieces.
Cook the capellini until almost tender before transferring it to the skillet.
Reserve some pasta water and add it as needed to keep the sauce light and silky.
Finish with black pepper, red pepper flakes, and fresh parsley just before serving.