Penn Herb Wellness Guide
King Crab Farfalle Puttanesca
King crab and bowtie pasta bring a new twist to classic puttanesca.
Ingredients
- 1 8 oz. container king crab meat, segmented into desired sized pieces
- 2 Tbsp. virgin olive ol
- 2 tsp. minced garlic
- 1 shallot, minced (about 1/4 c.)
- 1 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. dried basil
- 1/4 tsp crushed red pepper flakes
- Optional: 1-2 tsp. tomato paste, if desired, to thicken sauce
- 1 Tbsp. freshly minced parsley
- 8 oz. dry farfalle (bow tie) pasta, cooked al dente and drained
- Optional: grated Parmesan or Romano cheese
Directions
- Heat oil in large saute pan over medium heat. Saut garlic and shallot until translucent. Do not brown.
- Add all remaining ingredients except pasta, king crab and cheese. Lower heat to low and simmer, covered 20-25 minutes.
- Fold in crab meat and heat through. Toss cooked pasta in sauce and serve topped with grated cheese, if desired.
Recipe courtesy of the National Fisheries Institute
Nutrition Facts
Calories 365
Calories from Fat 84 (23%)
(15%)Total Fat 10g
(6%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
(15%)Cholesterol 45mg
(22%)Sodium 523mg
(15%)Potassium 533mg
Total Carbohydrate 48g
(11%)Dietary Fiber 3g
Sugars 3g
Sugar Alcohols 0g
(42%)Protein 21g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.