Time 25m Yield about 1-1/2 dozen. Number Of Ingredients 9 Steps:
Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert onto paper towels to drain. In a small bowl, combine the remaining ingredients. , Stuff tomatoes; place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 8-10 minutes or until heated through. Serve warm.
Time 25m Number Of Ingredients 9 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.
Yield Serves 6 Number Of Ingredients 8 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.
Time 55m Yield 8 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spread tomatoes in a single later in a 9x13-inch baking dish. Add olive oil, shallots, garlic, balsamic vinegar, sugar, salt, pepper, and pepper flakes; toss until tomatoes are coated with oil and seasonings. Roast, uncovered, in the preheated oven, stirring occasionally, for 40 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot. Remove tomatoes from the oven and stir into the pasta with fresh basil. Top with Parmesan cheese.
Time 30m Number Of Ingredients 11 Steps:
Heat the oil in a large frying pan and boil the kettle for the pasta. Add the shallot to the oil and gently sizzle for 5 mins until soft. Add the garlic and chilli, and cook for another 1-2 mins. Tip the kettle of hot water into a large pan, add the pasta and cook following pack instructions. Meanwhile, add the dressed crab to the frying pan. Drain the tomatoes over a bowl and tip the juice into the pan. Add the sugar, cream (if using) and some seasoning. Bubble gently while the pasta cooks. Just before the pasta is finished, add the cherry tomatoes and crabmeat chunks to the pan, stir for 1-2 mins, then drain the pasta (reserve a little pasta water) and add this too. Cook everything for another min, adding a splash of pasta water if the sauce looks dry, then season to taste. Stir through the herbs, if you like, and serve.
Time 45m Yield 4 servings Number Of Ingredients 11 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.
Time 1h Yield 40 serving(s) Number Of Ingredients 10 Steps:
In a mixing bowl, combine the crab meat, chili sauce, mustard, mayonnaise, Worcestershire sauce, scallions and herbs. Mix well. Cover and refrigerate until needed. Using a serrated knife, cut a very thin slice from the stem end of each tomato. Carefully scoop out pulp and seeds with the tip of a teaspoon. Lightly sprinkle the insides of the tomatoes with salt. Invert them on paper towels and let them drain for about 15 minutes. Using a small spoon, stuff the tomatoes with the crab, mounding the filling slightly on top. Serve cold.
Yield Serves 2 Number Of Ingredients 7 Steps:
In a kettle of boiling salted water cook the fettuccine until it is al dente. While the fettuccine is cooking, in a small saucepan heat the oil and the garlic over moderately low heat just until the mixture is hot and remove the pan from the heat. Drain the fettuccine well and in a bowl toss it with the oil mixture, the minced parsley, the mint, the tomatoes, the goat cheese and salt and pepper to taste. Divide the pasta between 2 plates and garnish it with the parsley sprigs.
More about “crab and cherry tomato fettuccine recipes”
Time 40m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Pour the olive oil into a deep, heavy-based frying pan - it should be 1/4in deep in the pan. Heat the olive oil. Add the garlic and whole chili. Allow the garlic and chili to infuse for 3 minutes or so, then remove and discard the chili. Stir in the tomatoes and simmer for 10 minutes, until they start to soften and oil takes on a golden orange hue. Bring a large pan of salted water to the boil. Add the tagliatelle and cook for 3 minutes until al dente; drain and return to the saucepan. Mix the crab with the tomato mixture over a medium heat and cook briefly, stirring gently, until just warmed through. Season with salt and freshly ground pepper. Add the sauce to the tagliatelle and stir off the heat for 1-2 minutes. Season with salt and freshly ground pepper, add a squeeze of lemon juice and a little of the parsley and serve at once, topping each portion with a further sprinkling of parsley.
