Crab and Tomato Linguine

"A quick fix for rel-tomato withdrawal" by Bonnie S. Benwick, The Washington Post. Adapted from "The Essential Diabetes Cookbook" by Anthony Worrall Thompson and Louise Blair. Serve with garlic bread. Recipe published in The Winston-Salem Journal: September 28, 2011.

Yield: 4 servings
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  • Kosher salt
  • 12 ounce(s) dried linguine
  • 1 to 2 small mild/sweet red chili peppers (or 1/2 teaspoon crushed red pepper flakes)
  • 1 small onion
  • 3 medium clove(s) garlic
  • 20 cherry tomatoes
  • 1 tablespoon(s) olive oil
  • 1 bay leaf
  • 1 cup(s) homemade or store-bought plain tomato sauce
  • 1 pound(s) crabmeat, preferably a mix of lump and claw
  • Freshly ground black pepper


  1. 1. Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then the pasta. Cook according to the package directions. Drain, reserving ½ cup of the pasta cooking water.
  2. 2. Meanwhile, stem, seed and finely chop the peppers (to taste). Cut the onion into small dice. Mince the garlic. Stem the cherry tomatoes (as needed); cut each one in half.
  3. 3. Heat the oil in a large skillet (not cast-iron) over medium heat. Add the garlic, onion, chili pepper(s) and bay leaf; cook for about 6 minutes, stirring, until the onion has softened. Stir in the tomato sauce and cook for 5 minutes, stirring and/or reducing the heat as needed.
  4. 4. Stir in the cherry tomato halves to coat evenly; cook for 5 minutes. Discard the bay leaf.
  5. 5. Pick over crabmeat, removing any bits of shell or cartilage, then fold the crabmeat into the skillet sauce.
  6. 6. Add the drained linguine along with about ¼ cup of its reserved cooking water. Use tongs to coat and incorporate ingredients; add more of the cooking water to reach the desired saucy consistency. Season with salt and pepper to taste. Divide among individual plates; serve immediately.
November 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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