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Pasta Salad With Crabmeat, Parmesan and




Source of Recipe


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List of Ingredients









1 pound dried penne or other short, sturdy pasta

1 tablespoon extra-virgin olive oil

1 ½ teaspoons chile oil, or to taste

3 roma tomatoes, chopped

6 ounces flaked crabmeat

Freshly grated Parmigiano-Reggiano cheese

Freshly ground black pepper (optional)

Prepare the pasta according to package directions; drain and put in a large bowl. Add olive oil and mix well to coat.

Slowly add chile oil in a spiral pattern; mix thoroughly. Taste the pasta before deciding whether or not to add a bit more chile oil, remembering that its heat is cumulative.

Add the tomatoes and crabmeat; mix lightly. Top generously with freshly grated Parmigiano-Reggiano and mix again, using the cheese like salt. Makes 8 side-dish servings.


Note: Some consider the dish incomplete without freshly ground black pepper; others feel it masks the sweetness of the chile oil. You decide.


PER SERVING: Cal 266 (18% fat) Fat 5 g (1 g sat)Fiber 3 g Chol 19 mg Sodium 157 mg Carb 41 g Calcium 84 mg


Recipe