Summer Creamy Tomato Pasta with Crab & Zucchini
I can’t get enough of this summer version of vodka sauce- it uses fresh tomatoes and has a secret ingredient to make it a bit lighter, but still creamy- any guesses on what it is? A combination of shallot, garlic, and anchovies gives it a ton of body and flavor without making it too heavy.Yes, this says bucatani but don't be afraid to play around with pasta shape! See above for reccs and details.
Ingredients
- 3 medium (about 1.5 pounds) zucchini, , thinly sliced- cut into very thin planks and then cut those into thin strips- about a pinky length
- 2 small fairytale eggplant or 1 small italian eggplant, (If you can, try to fairytale or any long, skinny eggplant rather than a gigantic one)
- 2 tablespoons extra virgin olive oil
- 1 shallot, minced (about 1/4 cup) (can also use white or yellow onion if needed)
- 1 large garlic clove, minced
- 4 anchovies, , packed in oil
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt or 1/2 teaspoon sea salt
- 1 large or 2 small fresh tomatoes, diced
- 2 tablespoons (1 ounce) vodka
- 3 tablespoons cashew cream (see below), or use 2 tablespoons heavy cream
- 3 tablespoons pasta water
- optional: 5 oz crab
Cashew Cream
- 1 cup cashews, soaked for at least 8 hours (up to 24 hours) in hot water
- 1/2 cup water
- 1 teaspoon salt
Instructions
Cooking the Pasta:
- During this time, cook pasta al dente and according to directions. Make sure to reserve about 1/4 cup of pasta water. I'll usually do this simultaneously while cooking the sauce.
Cooking the Sauce:
- Add olive oil to a large nonstick saute pan (if using a pan that isn’t nonstick, add another tablespoon of oil).
- When pan is hot, add in shallot. Saute until brown, stirring occasionally, about 2-3 minutes.
- Add in garlic clove, anchovies, and tomato paste and continue to saute, stirring occasionally, until anchovies have broken down and tomato paste is slightly darker in color, another 2 or so minutes. Season with salt.
- Add in fresh tomatoes and vodka. Saute over low heat until most of vodka has bubbled off, and then continue to simmer at a low heat for 10 minutes.
Cooking the Zucchini and Eggplant:
SAUTE VERSION (for spiralized or thinly sliced zucchini; recommended if using bucatani or linguine):
- Remove the sauce from the pan. and put into a bowl to set aside.
- In the same pan (it’s okay- and actually good if there’s some residue!), saute the zucchini. Add in just a bit more olive oil and then all the zucchini in. Saute over medium-high heat and only stir occasionally to help brown. Season with salt. Then add back in sauce.
GRILL/BROIL VERSION (recommended if using rigatoni or penne):
- Sliced zucchini and eggplant lengthwise into 1/2’’ slabs. Toss in a tablespoon of olive and season with salt and pepper.
- If grilling, place on grill and grill until charred on both sides and tender, about 4 minutes/side over high heat.If broiling, arrange slices onto a foil-lined baking sheet. Place on rack about 6'' from top of oven. Broil until charred, about 5-6 minutes depending on strength of broiler.
- Let zucchini and eggplant slightly cool just a bit so you can cut the large slices into smaller ones. Cut the zucchini and eggplant into 1'' (if smaller pasta like penne) or 2’’ pieces (for larger pasta like rigatoni).
Putting it all Together:
- Once sauce, pasta, and veggies are cooked and veggies are cooked, add in cooked pasta and 3 tablespoons of pasta water to the tomato sauce. Thoroughly stir and mix to coat pasta in sauce and integrate pasta water into sauce.
- Add and stir in cashew cream or heavy cream.
- Add in cooked eggplant and zucchini, as well as crab (if using). Serve immediately.
- This is also great for leftovers! Just store in airtight container in fridge for a few days.
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!