Spicy Crabmeat with Vegetable Pasta

By norsegal8

You can substitute store-bought chile oil for the chile paste, but I prefer to use the best extra-virgin olive oil and emulsify the chile paste in the skillet with the Cherry-Tomato Five-Minute Sauce. Add more chile paste to your taste.

Ingredients

• 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

Details

Servings 6

Preparation

Step 1

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.