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Crab rigatoni
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Total Time:
35 minutes
Quick and elegant crab and tomato fennel dish celebrates the sweetness of crab with fresh, anise flavor of fennel. Perfect for a busy weeknight.
Ingredients:
  • 4 cloves of garlic
  • 2 large fennel bulbs
  • olive oil
  • 1 bunch of flat-leaf parsley
  • 1 teaspoon dried chilli flakes
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fennel seeds
  • 2 lemons
  • 2 x 400g tins of chopped tomatoes
  • 250 g cherry tomatoes on the vine
  • 500 g rigatoni dried or fresh
  • 250 g undressed brown crabmeat from sustainable sources
  • 250 g white crabmeat from sustainable sources
Instructions:
  • Thinly slice the garlic and finely chop the outer layers of the fennel, reserving the leafy tops and inner hearts for a salad later. Heat olive oil in a pan over medium heat. Add the chopped fennel and garlic, cooking until soft. Chop the parsley stalks and add to the pan along with chili flakes, cinnamon, and fennel seeds, cooking for 2-3 minutes. Grate in lemon zest, then add tinned tomatoes and cherry tomatoes on top to poach. Cover and simmer for 15 minutes. Cook pasta as per package instructions and prepare the salad with fennel hearts, zested lemon, salt, and pepper. Remove tomato vine, stir in brown crabmeat, then add white crabmeat and parsley to the sauce. Toss drained pasta with the sauce, adding reserved water if needed. Serve the pasta with fennel salad on top, lemon wedges on the side for squeezing. Enjoy the irresistible flavors!

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