Balsamic Tomato Crab Pasta Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the pasta and cook until al dente according to package directions, usually 8–10 minutes. Reserve 1 cup of pasta cooking water before draining. Drain pasta and set aside.

Preheat oven to 400°F (200°C). In a medium bowl toss the cherry tomatoes with 1 tablespoon olive oil, sliced garlic, 1 teaspoon sea salt and 1/2 teaspoon black pepper. Spread the tomatoes cut-side up (if halved) or whole on a rimmed baking sheet in a single layer.

Roast for 12–18 minutes until tomatoes are blistered and beginning to burst. Remove from oven and immediately toss with 1 tablespoon aged balsamic vinegar. Set aside; the garlic will mellow and infuse the tomatoes.

Sauté aromatics

In a large skillet over medium heat melt 2 tablespoons butter. Add the minced shallot and sauté 2–3 minutes until translucent. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Deglaze & reduce

Pour in 1 tablespoon dry white wine and scrape any browned bits from the pan. Let the wine reduce by half, about 1–2 minutes.

Build the cream sauce

Reduce heat to low and add 3 ounces heavy cream, stirring to combine. Add lemon zest, lemon juice, 2 tablespoons chopped parsley and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat gently until sauce is just warmed through and slightly thickened, about 1–2 minutes.

Add crab

Gently fold in the 10 ounces lump crab meat and the roasted tomatoes (including any juices on the baking sheet). Warm through very briefly — 1–2 minutes — to avoid overcooking the delicate crab. Taste and adjust seasoning.

Combine with pasta

Add the drained pasta to the skillet. If sauce seems tight, add reserved pasta water, a few tablespoons at a time, tossing until you reach a silky coating that clings to the pasta (use up to the reserved 1 cup as needed). Stir in 1/4 cup grated Parmigiano-Reggiano and fold in the basil chiffonade. Finish with 1 teaspoon olive oil for shine.

Transfer pasta to warmed plates or a large serving bowl. Sprinkle with remaining chopped parsley, torn basil leaves and additional Parmigiano-Reggiano if desired. Drizzle with 1 teaspoon aged balsamic in a thin stream and serve immediately.