Capellini Positano Recipe
Jumbo lump crab meat, tossed with fresh plum tomatoes, pure olive oil, garlic and basil.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Cook the Capellini
Bring a large pot of salted water to a boil. Add the capellini pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 3
Add Tomatoes and Crab
Add the fresh plum tomatoes to the skillet and cook for 3-4 minutes until they start to soften. Gently fold in the jumbo lump crab meat and cook for an additional 2 minutes.
- 4
Combine with Pasta
Add the cooked capellini to the skillet and toss gently to combine all ingredients. Stir in the chopped basil and season with salt and black pepper to taste.
- 5
Serve
Plate the Capellini Positano and garnish with additional fresh basil if desired. Serve immediately.
