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https://www.lifestylefood.com.au/recipes/22015/penne-with-crabmeat-tomatoes-and-basil

LifestyleFOOD.com.au

Penne with Crabmeat, Tomatoes and Basil

Try Gretel's amazing pasta and salad recipe. 

Ingredients

  • 400g penne pasta

  • 2-3 tbsp. olive oil

  • 1 x red onion

  • 3 x cloves of garlic

  • 2 x cans of whole tomatoes

  • 4 x handfuls of baby spinach

  • 1 x big handful of kalamata olives

  • 1 x cup red wine (optional)

  • 1 x handful of roughly chopped basil leaves

  • 300g of cooked crab meat

  • Sea salt and cracked pepper

  • Rocket, parmesan, pear, pine nut & walnut salad

  • Big handful of walnuts

  • 3 x tbsp. extra virgin olive oil

  • ¼ cup lemon juice

  • Salt and pepper

  • Squirt of balsamic vinegar

  • Raw sugar (to taste)

  • 2 x handfuls shaved parmesan

  • 2 x fabulous firm but ripe pears (note apples may also be used)

  • 110g rocket leaves

  • Warm spinach, pine nut, sesame & mushroom salad

  • 1 x big bunch of spinach leaves, cut in to shreds

  • 5 x Portobello mushrooms sliced

  • 4 x tbsp of very finely quality grated parmesan

  • ½ x cup of sesame seeds

  • ½ x cup of pine nuts

  • 150g quality butter

  • Lemon juice and or red wine

Method

  • 1.

    Cook the penne in a saucepan until pasta is al dente

  • 2.

    Rinse and drain

  • 3.

    Heat oil in a deep frypan and add the chopped up onion and crushed garlic

  • 4.

    Sauté until soft and clear

  • 5.

    Add the tomato and basil and olives cut in half (leave some olives for optional garnish)

  • 6.

    Add the chopped baby spinach

  • 7.

    Simmer on low for about 10 minutes

  • 8.

    Add the crabmeat and baby rocket

  • 9.

    Simmer for a few more minutes

  • 10.

    Add the pasta, stir and serve with fingers crossed

  • Rocket, parmesan, pear, pine nut & walnut salad:

  • 1.

    Heat walnuts in frypan for a few minutes, then allow to cool

  • 2.

    Put oil, lemon juice, salt and pepper together in a sealed jar and shake

  • 3.

    Combine walnuts, sliced pears, rocket and parmesan

  • 4.

    Add dressing, serve with a grin

  • Warm spinach, pine nut, sesame & mushroom salad:

  • 1.

    Heat 2/3 of the butter

  • 2.

    Add the sliced mushrooms and cook until they go golden brown

  • 3.

    Add the spinach and cook until it goes floppy

  • 4.

    Turn heat down and add the final 50 grams of butter, pine nuts and lemon rind

  • 5.

    Garnish with sesame seeds and parmesan

  • 6.

    Add lemon juice and or red wine as you wish

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