Crab Tomato Pasta

Ingredients:

For the pasta:

• ¾ pounds of your favorite pasta
• ½ pound backfin crabmeat, picked through for shells
  

For the Tomato Sauce:

• 2 tablespoons 100% olive oil
• 2 tablespoons Fresh Italian Parsley
• 1 large beefsteak tomato, cored, seeded and roughly chopped
• 1 tablespoon minced garlic

Preparation Instructions:

Fill a large pasta pot with cold water (about ¾ of the way full) and place the pot over high heat. When the water comes to a boil, add the salt and pasta, pushing it under the water as it softens. Stir the pasta to ensure it does not stick, and follow the packaging instructions for cooking time; spaghetti usually takes about 7 to 10 minutes. When the pasta is finished cooking, drain it well.
In a medium sauté pan over medium heat, slick the pan with the olive oil. Add in the parsley, tomato, and garlic and lightly sauté until the tomatoes lose their juices or about 5 minutes. Turn off the heat.
When the pasta is done cooking drain it and return it to the pot. Add in the crabmeat and tomato sauce and toss. Serve the pasta directly from the pot. Makes 4 servings.

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