Spicy crabmeat with vegetable pasta by John Besh
1 cup cherry tomatoes
1 recipe basic homemade pasta or dried linguine or spaghetti
1/2 cup extra-virgin olive oil
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1 small Japanese eggplant, thinly sliced
1 clove garlic, minced
1 pound jumbo lump blue crabmeat picked over
1 cup cherry tomato five minute sauce
1 heaping teaspoon sambal chile paste
leaves of 1 sprig fresh basil chopped
1) Bring a small pot of water to a boil over high heat. While the water heats, make a tiny incision on the stem end of every tomato. Drop the tomatoes into the boiling water. Remove them immediately and cool in a bowl of ice water. Slip the skins from the tomatoes.
2) Meanwhile, cook the pasta in a large pot of boiling salted water over moderate heat until just tender, 3-12 minutes depending on whether you are using fresh pasta or dried. Drain the pasta.
3) Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat and saute the zucchini, yellow squash and eggplant until soft about 7 minutes.
4) Add the garlic and peeled tomatoes to the skillet. Season with a little salt and pepper. Add crabmeat cherry tomato five minute sauce and cooked pasta. Toss everything together then add 6 tablespoons of the olive oil and the chile paste. Cook for 5 minutes then remove from the heat. Add the basil just before serving and season again with salt and pepper.
CHERRY TOMATO FIVE MINUTE SAUCE:
1/2 cup extra virgin olive oil.
2 quarts ripe cherry tomatoes halved
leaves from 1 branch fresh basil
1 teaspoon sugar
2 teaspoons crushed red pepper flakes.
4 cloves garlic, thinly slice.
Salt freshly ground black pepper.
1) heat the oil in a large saute pan over high heat, add tomatoes, basil, sugar, pepper flakes, and garlic and cook until tomatoes come to a boil. Cook for five minutes more, crushing the tomatoes with the back of a wooden spoon.
2) use a food mill to puree the sauce, or push the tomatoes through a strainer into a bowl with a rubber spatula. Discard solids, season the puree with salt and pepper.
3) pour the pureed tomatoes through a canning funnel into a quart jar. Use as soon as possible.