Angel Hair Pasta With Roast Tomato Broth and Crabmeat

Serving Size : 6 Preparation Time :1:30
Serves 6 as appetizer
Serves 3 as main course

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
TOMATO BROTH
8 each tomatoes -- cored and halved
2 tablespoons olive oil plus 1/2 cup
1/2 tablespoon salt
1 each white onion -- peeled and chopped
1/2 cup basil leaves
SAUCE
1/4 cup olive oil
1/4 cup leeks -- diced
1 each jalapeno -- cored and chopped
3/4 pound angel hair pasta
4 teaspoons chives -- chopped
1 pound crab meat

Preheat oven to 400

Place the tomato halves on a baking sheet and coat the tomatoes with 2 tablespoons of olive oil. Season with 1/2 tablespoon salt and white pepper. Roast about 40 minutes until charred. Remove skins and chop all but 6 tomatoes halves reserving the skins.

Make the tomato broth: In medium saucepan add the 1/2 cup olive oil, and sauté the onions oven low heat until translucent, then add the chopped tomatoes and simmer 2 minutes. Add the 6 tomato halves and simmer for 12 minutes. Strain the sauce through a colander into a bowl, pressing down on the solids to extract the juice. There should be about 4 cups of broth.

Make the sauce: In a large sauté pan, add the 1/4 cup olive oil, leeks, and jalapeno sautéing until the leeks are translucent.

Cook the pasta in slightly salted boiling water and cook for 2 minutes or until tender but firm. Drain the pasta and cool.

Continue making the sauce by adding the tomato broth to the pan of leeks along with the angle hair and chives, seasoning with salt and pepper. Add the crabmeat and simmer for 30 seconds.

Garnish with fresh basil and chopped chives.

Serves 6 as appetizer or 3 as main course. 


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