This light, summery pasta is packed with tender zucchini, plump burst tomatoes, and a decadent touch of fresh crabmeat.
Why this recipe works:
- Fresh, ripe tomatoes quickly burst to become a flavorful sauce that will coat the noodles.
- Finishing the pasta in vegetable stock adds tons of flavor, all while using just 1 pot.
- Kosher salt and freshly ground black pepper
- 1 pound regular, whole wheat, or quinoa linguine
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 red onion, sliced
- Pinch of red chili flakes
- 1 large zucchini, diced (about 2 cups)
- 2 cups quartered cherry tomatoes
- 1 quart homemade vegetable stock or low-sodium vegetable broth
- 6 ounces lump blue crabmeat, picked over for shells
- 1/2 cup loosely packed basil leaves, roughly chopped
In a large pot of salted boiling water, cook pasta for half the cooking time specified on the package. Drain in a colander, drizzle lightly with oil and toss to coat to prevent sticking.
Wipe out the pot, then add the remaining 2 tablespoons olive oil and heat over medium-high heat until shimmering. Add onion, a pinch of salt, and chili flakes and cook until softened, about 4 minutes. Add zucchini and tomatoes, season with salt and pepper, and cook until tomatoes and zucchini have softened, about 5 minutes. Transfer to a bowl along with any juices and set aside.
Return pasta to the pot along with 1 cup vegetable stock and cook over medium-high heat, stirring frequently, until most of the stock is absorbed. Continue stirring in stock, 1/2 cup at a time, until pasta is al dente (you may not need the full quart of vegetable stock; conversely, if you use all of the stock and still need to cook the pasta further, add water 1/2 cup at a time until pasta is al dente). Stir in tomato mixture and crabmeat and cook until warmed through; if necessary, add more water or stock, 1 tablespoon at a time, to create a saucy consistency. Season with salt and pepper, top with fresh basil, and serve.