This is a simple yet decadent weeknight pasta dish that takes less than 30 minutes to make. I loved the chunks of creamy crab meat hiding inside the mezzi rigatoni (short rigatoni). However I must apologize for the quality of these photos. I left my camera at a friend's place so I had to use my phone. I tried my best to tinker with the editing on iPhoto, but the photos don't do this dish justice.
Cook the garlic on low heat until fragrant.
Stir in the crab meat.
If you don't want to, you don't have to peel them. But if you want a smoother sauce without bits of tomato skin floating around in it, it only takes a few minutes to do this step. I scored an X on top of each tomato and blanched them in boiling water for 30 seconds before peeling.
Add the stock and simmer on low heat until the tomatoes are soft.
After 15 minutes of simmering, the tomatoes have disintegrated into the sauce.
Add the cream. Simmer for another minute.
Add the cooked pasta and mix well. Turn up the heat to medium high to reduce and thicken the sauce.
Plate it up and add some shaved Pecorino. The salty cheese adds a nice sharpness.
Recipe - adapted from here
150g tubular pasta, preferably rigatoni or penne
1 tablespoon olive oil
2 garlic cloves, minced
1 can crab meat, around 150g
2 tomatoes, skins removed, roughly chopped
1 cup fish stock
100 ml cream
- To remove the skins of the tomatoes, score an X on top of each tomato and blanch in boiling water for 30 seconds. Peel back the skins when cool enough to handle.
- Heat olive oil in pan and added the minced garlic. Cook on low.
- When the garlic is fragrant, stir in the crab meat. Season with a pinch of salt.
- Add the chopped tomatoes and stock. Simmer on low heat until the tomatoes are soft and mushy.
- While the tomatoes are simmering, cook the pasta according to package instructions. Drain the pasta when it is one minute shy of al dente.
- When the tomatoes are soft, add the cream and simmer for another minute.
- Add the pasta and mix well. Turn up the heat to medium high to thicken and reduce the sauce.
- Shave some Pecorino on top before serving, or alternatively, add chopped parsley.