A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.
8 oz. Phillips Crab Meat
2 Tbsp. virgin olive oil
2 tsp. garlic, minced
1 shallot, minced
14.5 oz. can “petite” diced tomatoes
1 Tbsp. capers
1/4 c. pitted and halved black olives, such as Gaeta or kalamata
1/2 tsp. anchovy paste
1/4 tsp. each dried basil and crushed red pepper flakes
Optional: 1-2 tsp. tomato paste, if desired, to thicken sauce
8 oz. dry farfalle (bow tie) pasta, cooked al dente and drained
Garnish: 1 Tbsp. parsley, minced
Optional: grated Parmesan or Romano cheese
Recipe Tip: Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.
This recipe features a quick adaption of a Béarnaise, made with fresh tarragon and parsley, that captures the essence of the sauce and can be served hot or cold. Great for grilling!