Tripolini Nests with Heirloom Tomatoes and Crab
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January 15, 2017
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January 15, 2017
Tripolini Nests with Heirloom Tomatoes and Crab
Tripoli nests are combined with juicy heirloom tomatoes and tender crab, then spiced with hot red chilis, fresh parsley, chives and black pepper, along with a splash of lemon juice. This summery dish is perfect for as a side dish or even as an extra special main course.
Ingredients
Directions
Bring a large pot of water to a boil, and salt it.
Put oil, onions, chilies and a pinch of salt in a saucepan large enough to hold cooked pasta and turn heat to medium-low.
Cook, shaking pan, until onions become translucent – about 2 minutes. Add the chopped heirloom tomatoes and sauté for another 3 minutes. Turn heat to low.
Cook the pasta in the salted, boiling water, and when the pasta is almost done, add the crab meat to the skillet with the oil, onions, tomatoes and chilies and cook for about 2 minutes, tossing well.
Drain the pasta, reserving about ½ cup of the pasta water.
Add the pasta to the skillet with the crab mixture and toss with the lemon juice.
Add ¼ cup of the pasta water, and stir. You can add more water if it seems dry.
Remove from the heat, discard the chilies and serve sprinkled with freshly chopped parsley, chives and ground black pepper.
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Ingredients
Directions
Bring a large pot of water to a boil, and salt it.
Put oil, onions, chilies and a pinch of salt in a saucepan large enough to hold cooked pasta and turn heat to medium-low.
Cook, shaking pan, until onions become translucent – about 2 minutes. Add the chopped heirloom tomatoes and sauté for another 3 minutes. Turn heat to low.
Cook the pasta in the salted, boiling water, and when the pasta is almost done, add the crab meat to the skillet with the oil, onions, tomatoes and chilies and cook for about 2 minutes, tossing well.
Drain the pasta, reserving about ½ cup of the pasta water.
Add the pasta to the skillet with the crab mixture and toss with the lemon juice.
Add ¼ cup of the pasta water, and stir. You can add more water if it seems dry.
Remove from the heat, discard the chilies and serve sprinkled with freshly chopped parsley, chives and ground black pepper.