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King Crab Farfalle Puttanesca

King Crab Farfalle PuttanescaRecipe courtesy of National Fisheries Institute.

Recipe Ingredients:

8 ounces farfalle (bow tie) pasta
2 tablespoons virgin olive oil
2 teaspoons minced garlic
1 shallot, minced (about 1/4 cup)
1 (14.5-ounce) can petite diced tomatoes
1 tablespoon capers
1/4 cup pitted and halved black olives, such as Gaeta or Kalamata
1/2 teaspoon anchovy paste
1/4 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1 to 2 teaspoons tomato paste (optional - to thicken sauce)
1 tablespoon freshly minced parsley
1 (8 ounce) container Phillips King Crab meat, segmented into desired sized pieces
Freshly grated Parmesan or Romano cheese (optional)

Cooking Directions:

  1. Prepare farfalle according to box instructions and set aside.
  2. Heat oil in large sauté pan over medium heat. Sauté garlic and shallot until translucent (do not brown.)
  3. Add all remaining ingredients except pasta, king crab and cheese. Reduce heat to low and simmer, covered 20 to 25 minutes.
  4. Fold in crab meat and heat through.
  5. Toss cooked pasta in sauce and serve topped with grated cheese, if desired.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 170; Total Fat: 3g; Cholesterol: 55mg; Total Carbs: 14g; Protein: 23g; Sodium: 229mg.

Source: Phillips Foods, Inc.

Recipe and photograph courtesy of National Fisheries Institute.