Spaghetti With Crab And Tomatoes Food

SPAGHETTI WITH CRAB, CHERRY TOMATOES & BASIL

Steps:

• In a large frying pan, heat the olive oil. Add the garlic and chilli flakes. Cook until just pale golden, then add the tomatoes. Cook 3 mins more on a high heat until the tomatoes start to break down a little. Add the lemon juice and cook for 1-2 mins. Remove from the heat and stir in the crab to warm through - not too much or it will break up.
• Boil the pasta in a large pan of salted water following pack instructions then drain. Mix the pasta in the warm pot with the sauce, lemon zest and capers, and toss the basil through.

CRAB AND CHERRY TOMATO FETTUCCINE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water.
• Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
• Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.
• Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and 1/2 cup of the reserved pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
• Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
• Serve sprinkled with additional Parmesan and torn basil, if desired.

SPAGHETTI WITH CRAB AND TOMATOES

Steps:

• Combine crabmeat, tomatoes, lemon zest, lemon juice, pepper, 1/2 cup parsley, 1/4 cup oil, and 1 tsp. salt in a large bowl.
• Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid, and add to crab mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.
• Transfer pasta mixture to a serving bowl or platter and top with remaining 2 Tbsp. parsley. Serve immediately.

SPAGHETTI WITH CRABS

Steps:

• Heat the oil in a large pot over medium-high heat. When it begins to shimmer, add garlic and cook for 1 minute or until it is fragrant. Add the tomatoes, crushing them by hand as you do so, as well as the parsley and red-pepper flakes. Stir and allow to come to a simmer.
• Turn the heat up to high and add the crabs. When the sauce starts to boil, lower the heat to a gentle simmer and cook for 30 minutes or so. Remove the crabs to a serving bowl and cover to keep warm.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook until it is firm - really al dente. Drain.
• Place the pasta in a large serving bowl or platter and drizzle with olive oil. Pour the crab sauce over the pasta, scatter the basil leaves over the top and season aggressively with black pepper. Serve with crabs on the side and lots of bread.

SPAGHETTI SAUCE WITH MEAT (CANNING RECIPE)

Steps:

• Wash tomatoes, removing stems and any bruised or discolored portions.
• Core and quarter 6 tomatoes and place in a large stainless steel saucepan.
• Bring to a boil over high heat. Using a potato masher, crush tomatoes to release juices, stirring constantly.
• While maintaining a boil and stirring to prevent scorching, core and quarter additional tomatoes, adding them to the saucepan as you work. Make sure the mixture continues to boil vigorously while you add, stir and crush the remaining tomatoes.
• When all tomatoes have been added, reduce heat and boil gently until tomatoes are soft, about 10 minutes.
• Working in batches, press tomato mixture through a fine sieve, electric strainer, or food mill. Discard peels and seeds. Set puree aside.
• Prepare weighted-gauge pressure canner, jars, and lids.
• In a large stainless steel skillet, over medium heat, brown ground beef, breaking it up with a fork, until no longer pink.
• Drain off excess fat. Add garlic, onion, green pepper, and mushrooms. Saute until vegetables are tender, about 3 minutes.
• In a large stainless steel saucepan, combine reserved tomato puree, meat mixture, parsley, brown sugar, oregano, salt, and pepper.
• Bring to a boil over medium high heat. Reduce heat to medium-low and simmer sauce, stirring occasionally, until the texture of the sauce is to desired consistency and heated through.
• Ladle hot sauce into hot jars, leaving 1 inch headspace. Reduce air bubbles and adjust headspace, if necessary, by adding hot sauce.
• Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to figertip-tight.

SPAGHETTI WITH CRAB MEAT, CHERRY TOMATOES AND ARUGULA

Steps:

• Heat oven to 400 degrees. Toss the bread cubes with 2 tablespoons oil and the chopped garlic. Spread in a small baking pan and bake until lightly browned, about 15 minutes, tossing from time to time. Let cool.
• Turn heat up to 450 degrees. Place the tomatoes in a bowl, add 1 tablespoon of the sliced garlic, 2 tablespoons oil, a pinch of chopped oregano, and salt and pepper to taste. Spread in a baking pan and roast about 10 minutes, until the tomatoes start to burst. Remove from the oven.
• Bring a large pot of salted water to a boil and cook spaghetti until al dente. Meanwhile, grind the bread cubes in a blender to make crumbs. Heat the remaining oil and the butter in a large sauté pan on medium heat. Add the remaining garlic and cook until lightly colored. Add the roasted tomatoes and their juices, reduce heat to low and cook for a few minutes. Fold in the crab meat and remaining oregano.
• When the spaghetti is done, remove a cup of the water and add to the tomatoes. Drain the spaghetti and add it to the pan. Adjust seasoning. Fold in the arugula, toss the spaghetti well, transfer to a large warm bowl or individual plates, dust with the bread crumbs and serve.

GARLIC CRAB PASTA WITH MUSHROOM AND TOMATO- REDUCED FAT

Steps:

• Prepare noodles according to package directions. Set aside.
• In a medium non-stick skillet, heat butter and garlic over medium heat, until garlic begins to sizzle. Add mushrooms and cook until softened, about 5 minutes.
• Add crab, tomatoes, basil, and wine. Stir gently to heat through.
• Add noodles and stir gently to heat through. Salt and pepper to taste. (Add more butter here if you want.).
• Stir in or sprinkle parmesan cheese, and serve hot.

PASTA WITH CRABMEAT, EGGPLANT AND TOMATO

Steps:

• Set a large pot of water to boil and salt t well.
• Peel the eggplant if desired, then slice off the ends and cut each into three or four long slices.
• Heat the olive oil in a 12-inch nonstick skillet over medium heat.
• Add the eggplant, slice or two at a time, making sure not to add too much at once.
• As each piece browns, turn it; when the other side is brown, remove it from the pan and place on paper towels to drain. Continue until all of the egplant is done.
• Add the garlic and peppers to the oil remaining in the pan and cook, stirring, over medium-high heat until the garlic is fairly brown.
• Remove the garlic and peppers with a slotted spoon and add the tomatoes.
• Cook over medium heat until they begin to liquify, add the basil, and reduce heat to a simmer.
• Begin cooking the pasta.
• When the pasta is just about done, add the crabmeat, salt, pepper, cooked eggplant, and half the parsley to the sauce.
• Drain the pasta, toss it with the sauce, and garnish with the remaining parsley.

CRAB AND TOMATO PASTA SAUCE

Steps:

• Saute the onion in olive oil.
• Add garlic and saute until soft and golden then season with salt and pepper.
• Add the tomatoes to the sauce.
• Add wine to the sauce and simmer until the tomatoes have lost their structure.
• Add chives, parsley, chili, capers and simmer for a further 5 minutes.
• Add half tub of crab meat just before serving.
• Add lemon juice on serving.