Directions:
- Bring a large pot of water to a boil. The trick with pasta is to have as much water in the pot as possible. This prevents the pasta from sticking together when it gets starchy as it cooks. Once the water is at a rolling boil, add the spaghetti and cook according to instructions on the package.
- Over high heat, heat the oil in a large pan. Add the garlic and turn the heat down to medium. Add the cherry tomatoes and mix well. Add the sun-dried tomato paste and sun-dried tomatoes, and then remove from the heat. Add the lump crabmeat and season with salt and pepper. Add the cooked spaghetti and toss to coat. Serve immediately with the chopped fresh parsley.
- A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 452.17 Kcal (1893 kJ) | ||
| Calories from fat | 98.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.97g | 17% | |
|---|---|---|---|
| Sodium | 116.57mg | 5% | |
| Potassium | 702.52mg | 15% | |
| Total Carbs | 68.52g | 23% | |
| Sugars | 9.74g | 39% | |
| Dietary Fiber | 5.16g | 21% | |
| Protein | 20.65g | 41% | |
| Vitamin C | 30.4mg | 51% | |
| Iron | 2.6mg | 14% | |
| Calcium | 42.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 134.44 Kcal (563 kJ) | ||
| Calories from fat | 29.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.26g | 17% | |
|---|---|---|---|
| Sodium | 34.66mg | 5% | |
| Potassium | 208.87mg | 15% | |
| Total Carbs | 20.37g | 23% | |
| Sugars | 2.9g | 39% | |
| Dietary Fiber | 1.54g | 21% | |
| Protein | 6.14g | 41% | |
| Vitamin C | 9mg | 51% | |
| Iron | 0.8mg | 14% | |
| Calcium | 12.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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