Spaghettini W/Crab, Asparagus & Sun-Dried Tomatoes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Times were not included, so have been estimated. Ingredients:
1/4 cup olive oil |
3 garlic cloves (minced) |
2 1/2 cups tomatoes (chopped) |
3/4 cup sun-dried tomato (oil-packed, drained & chopped) |
1/2 teaspoon red pepper flakes |
salt (to taste) |
pepper (to taste) |
1/2 lb fresh asparagus (1 inch pieces) |
12 ounces spaghettini (thin spaghetti) |
8 ounces fresh crabmeat (preferred, but sub as desired) |
1/2 cup mascarpone cheese |
10 fresh basil leaves (thinly sliced) |
Directions:
1. Sauté garlic in oil over med heat for 2 minutes. Add chopped tomatoes & chopped sun-dried tomatoes & red pepper flakes.
2. Cover & simmer about 5 minutes. Season to taste w/salt & pepper.
3. Cook asparagus in boiling water about 2 minutes. Using a slotted spoon, transfer asparagus to skillet w/sauce.
4. Return water to a boil, add salt & cook pasta. Drain & set aside.
5. Bring sauce to a simmer. Mix in crabmeat & mascarpone & blend well.
6. Add pasta & basil, toss just to heat thru & serve.
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