Crab Penne

    45 minutes

    You don't need fresh crab meat to make a delicious penne dish, tinned worked just as well and is much cheaper!

    1 person made this

    Serves: 4 

    • 250g penne or other pasta shapes
    • salt and freshly ground black pepper
    • 2 teaspoons olive oil
    • 2 bacon rashers, rind removed, roughly chopped
    • 1 red onion, finely chopped
    • 2 garlic cloves, crushed
    • 1 green capsicum, seeded and diced
    • 1 small bulb of fennel, thinly sliced crosswise
    • 400g tin chopped tomatoes
    • 1/2 cup orange juice
    • 170g tin crabmeat, drained

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Cook the pasta in a large saucepan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain the pasta and keep warm, reserving 1/2 cup of the cooking liquid.
    2. Meanwhile, heat the oil in large frying pan over a moderate heat. Add the bacon and sauté for 4 minutes until just beginning to become crisp. Add the onion and garlic to the pan and cook for 5 minutes, stirring frequently, until the onion is tender. Add the capsicum and fennel and cook for 7 minutes until softened.
    3. Stir the reserved pasta cooking liquid into the frying pan along with the tomatoes and orange juice. Season with salt and pepper, and bring to the boil. Reduce to a simmer, cover and cook for 5 minutes, or until the fennel is tender and the sauce is a good coating consistency.
    4. Stir in the crabmeat and heat gently for 2–3 minutes until heated through. Transfer to a serving dish. Add the pasta, toss to combine and serve.

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