Trattoria Fratelli, Lebanon, PA
 

Angel-Hair Pasta With Jumbo Lump Crabmeat and Roasted-Tomato Broth

serves 4 as a main course or 6 as an appetizer

3 lbs. ripe plum tomatoes (each cut in half)
3 tbsp. olive oil
salt and pepper to taste
1 small yellow onion, diced
1/4 cup leeks, diced
2 large garlic cloves, crushed & finely chopped
1/4 tsp. chile-pepper flakes
1/2 cup dry white wine
1 cup chicken stock
1 lb. angel hair pasta (capellini)
1 lb. jumbo lump crabmeat
1/2 cup basil leaves, cut into thin strips
3 tbsp. fresh chives, cut into 1 inch lengths

Preheat oven to 350 degrees. Toss tomato halves with 2 tbs. olive oil and season with salt and pepper. Roast tomatoes in oven approximately 45 minutes. Remove, then roughly chop roasted tomatoes.

In medium saucepan, add remaining oil, onions, leeks, garlic and chile-pepper flakes. Cook over low heat until onions are translucent. Add wine, then increase heat to high and reduce until almost dry. Turn down heat to low. Add chicken stock and roasted tomatoes. Simmer for about 10 minutes.

Meanwhile, in a pot of rapidly boiling water, add pasta and cook about 2 minutes, until al dente (barely tender, yet firm to the bite). Drain pasta.

Add crabmeat and pasta to the tomato broth. Simmer 30 seconds and toss gently. Serve in large bowls, and garnish with fresh basil and chives.