Name: Bigoli with crab, tomatoes and anchovy
Yield: 4
Ingredients: 60 ml extra-virgin olive oil, plus extra for drizzling (¼ cup); 1 Spanish onion, finely chopped; 1 clove garlic, finely chopped; 5 anchovy fillets; 600 gm Roma tomatoes, cut into 5cm pieces (about 7); 250 gm crabmeat; 300 gm dried bigoli (see note); ½ bunch chives, finely chopped

Bigoli with crab, tomatoes and anchovy

Australian Gourmet Traveller Italian pasta main course recipe for bigoli with crab, tomatoes and anchovy

Ingredients

60 ml extra-virgin olive oil, plus extra for drizzling (¼ cup)

1 Spanish onion, finely chopped

1 clove garlic, finely chopped

5 anchovy fillets

600 gm Roma tomatoes, cut into 5cm pieces (about 7)

250 gm crabmeat

300 gm dried bigoli (see note)

½ bunch chives, finely chopped

Method

Main

1.Heat olive oil in a large frying pan, add onion and garlic and sauté over medium heat for 6 minutes or until tender, add anchovy fillets and sauté until dissolved, add tomato and cook for 2 minutes, then stir through crab and season to taste with sea salt and freshly ground black pepper.

2.Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, drain and return to pan. Add crab mixture, toss to combine and serve immediately, scattered with chives.

Note Bigoli is a long pasta, similar to spaghetti, made from whole wheat.
Notes

Styling by Emma Knowles

Ingredients

Method

Main

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