Tomato-Artichoke Rotini with Crab (pes)

Today was another busy one- we’re working on putting an offer in what hopefully becomes our first house! After a full day of work, emailing our realtor, and stalking the home (twice), this is the quick and satisfying dinner I whipped up.
In other words: are you tired? Are you hungry? Do you have a can of crabmeat sitting around that you don’t know what to do with? Make this.




  • 1 15-oz can crabmeat, or a 12 oz container lump crab
  • 1 carton Santa Sweets grape tomatoes
  • 1 can quartered artichoke hearts, in water
  • 10 oz whole wheat rotini
  • a few cloves minced garlic, optional
  • 1 tsp capers, optional
  • 2 tbsp olive oil
  • 1/4 cup chopped fresh parsley
  • 1 tbsp lemon juice
  • Grated Parmesan

Bring a large pot of salted water to boil for the rotini. While you wait for it, heat a large sauté pan on medium-low heat and add the olive oil. When the oil is hot, add the container of the (rinsed) grape tomatoes. Let those cook, stirring occasionally, for about five minutes to break down a bit.
While the tomatoes cook, finely chop the parsley, drain the can of artichokes and the can of crabmeat, and mince the garlic if you’re using it. Some folks live by the no garlic near crabmeat rule; I prefer the garlic in everything rule, and I don’t feel garlic overpowers the delicate crab flavor here.

When your water comes to a boil, boil your rotini for about 7 minutes, until al dente. Add the crab, artichokes, garlic, and capers to the tomato pan. Stir to combine and let the mixture cook while the pasta cooks, tossing now and then.
Drain pasta. Pour the rotini into a large bowl and add the crab mixture. Toss everything, add parsley, lemon juice, and Parmesan, and toss again. Voila! Seemingly labor-intensive fancy pasta dinner in the time it takes to make the pasta!
I almost made this with canned salmon; I think salmon would have been really tasty with the capers and artichokes. Maybe with some spinach, too. Off to crash at 8 pm and dream of houses. Good night!

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