Cherry Tomato Pasta with Sweet Crab & Pesto Breadcrumbs
This cherry tomato pasta with crab is summer dining at its absolute peak. Linguine is tossed in a deeply reduced cherry tomato sauce built on anchovy-infused oil and garlic, then finished with two kinds of lump crab, lemon zest, sherry vinegar, and a table of fresh basil and tarragon. The pesto breadcrumbs — panko toasted in butter and pesto until deeply golden — add a delightful crunch to every bite. Elegant enough for a dinner party, simple enough for a Tuesday night.
Servings: 6 -8 servings
Calories: 283kcal
Equipment
Wooden or silicone spatula
Large pot for pasta
Ingredients
For the Pesto Breadcrumbs
- 2 Tbsp unsalted butter
- 2 Tbsp pesto, homemade or store-bought
- ½ cup panko breadcrumbs
- Flaky sea salt
For the Pasta
- 1 lb linguine
- ¼ cup extra virgin olive oil
- 4 garlic cloves, peeled and smashed
- 1 fresno chili, halved
- 2 anchovies
- 2 pints cherry or grape tomatoes, halved (I like to use one pint of red tomatoes and one pint of yellow)
- 8 oz lump crab meat, drained and picked over for any cartilage
- 8 oz jumbo lump crab meat, drained and picked over for any cartilage
- 1-2 medium lemons, zested and juiced
- 2 tsp sherry vinegar
- 8-10 fresh basil leaves, ripped or julienned, plus more for serving
- 3 sprigs of fresh tarragon, leaves finely chopped
- Fresh chives, thinly sliced, for serving
- Kosher salt
- Freshly ground black pepper
Instructions
- Make the breadcrumb topping. Place 2 Tbsp butter and 2 Tbsp pesto in a small skillet over medium heat. Once melted, stir in ½ cup panko breadcrumbs. Cook, stirring often, until they turn a deep golden brown, about 2-3 minutes. Transfer to a small bowl, season with a pinch of flaky sea salt, then set aside.
- Infuse oil. In a large skillet with deep sides, heat ¼ cup of extra virgin olive oil over medium heat. Add 4 smashed garlic cloves and the halved fresno chili then cook until fragrant and the garlic has lightly browned, about 2-3 minutes. Remove the garlic and chili, discard, then add 2 anchovies. Use a spatula to help them break down and dissolve into the oil.
- Cook tomatoes. Add two pints of halved cherry tomatoes then cook, stirring occasionally, until reduced and jammy, about 8-10 minutes. Season lightly with kosher salt and black pepper.
- Cook pasta. Bring a large pot of water to a rapid boil, then season generously with a couple tablespoons of kosher salt. Add linguine then cook until about 2 minutes shy of al dente. Reserve at least 1 cup of pasta water before draining.
- Finish in sauce. Add ½ cup of the reserved water to the tomatoes, then add cooked pasta, the small lump crab meat, 2 tsp lemon zest, juice from 1 lemon, 2 tsp sherry vinegar, and the fresh basil and tarragon. Stir really well.
- Add crab. We’re adding the larger jumbo lump crab towards the end so that the pieces remain intact – add that now, along with more of the reserved pasta water if you want to create more of a sauce. Taste and adjust seasoning.
- Serve. Divide between bowls, then drizzle each with a little extra virgin olive oil. Sprinkle as much of the pesto breadcrumbs on top as you like, then finish with a pinch of flaky sea salt, extra black pepper, and thinly sliced chives. Enjoy!
Notes
- Nutrition facts assume 8 servings.
- Seafood has a shorter shelf life than chicken or beef. Enjoy leftovers within 3 days. Reheat in a skillet over medium-low heat with a splash of water or olive oil. Gently warm until heated through, being careful not to overcook the crab.
- The pesto breadcrumbs can be made up to 2 days in advance. Store in an airtight container at room temperature.
Nutrition
Calories: 283kcal | Carbohydrates: 28g | Protein: 16g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 554mg | Potassium: 486mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1256IU | Vitamin C: 36mg | Calcium: 68mg | Iron: 2mg
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