Sunrise Kitchen: Spicy crabmeat with vegetable pasta

Spicy crabmeat with vegetable pasta by John Besh


1 cup cherry tomatoes

1 recipe basic homemade pasta or dried linguine or spaghetti

1/2 cup extra-virgin olive oil

1 small zucchini, thinly sliced

1 small yellow squash, thinly sliced

1 small Japanese eggplant, thinly sliced

1 clove garlic, minced

1 pound jumbo lump blue crabmeat picked over

1 cup cherry tomato five minute sauce

1 heaping teaspoon sambal chile paste

leaves of 1 sprig fresh basil chopped


1) Bring a small pot of water to a boil over high heat. While the water heats, make a tiny incision on the stem end of every tomato. Drop the tomatoes into the boiling water. Remove them immediately and cool in a bowl of ice water. Slip the skins from the tomatoes.

2) Meanwhile, cook the pasta in a large pot of boiling salted water over moderate heat until just tender, 3-12 minutes depending on whether you are using fresh pasta or dried. Drain the pasta.

3) Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat and saute the zucchini, yellow squash and eggplant until soft about 7 minutes.

4) Add the garlic and peeled tomatoes to the skillet. Season with a little salt and pepper. Add crabmeat cherry tomato five minute sauce and cooked pasta. Toss everything together then add 6 tablespoons of the olive oil and the chile paste. Cook for 5 minutes then remove from the heat. Add the basil just before serving and season again with salt and pepper.



1/2 cup extra virgin olive oil.

2 quarts ripe cherry tomatoes halved

leaves from 1 branch fresh basil

1 teaspoon sugar

2 teaspoons crushed red pepper flakes.

4 cloves garlic, thinly slice.

Salt freshly ground black pepper.


1) heat the oil in a large saute pan over high heat, add tomatoes, basil, sugar, pepper flakes, and garlic and cook until tomatoes come to a boil. Cook for five minutes more, crushing the tomatoes with the back of a wooden spoon.

2) use a food mill to puree the sauce, or push the tomatoes through a strainer into a bowl with a rubber spatula. Discard solids, season the puree with salt and pepper.

3) pour the pureed tomatoes through a canning funnel into a quart jar. Use as soon as possible.