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.

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TOMATO-ARTICHOKE ROTINI WITH CRAB

Ingredients:

  • 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

Directions:
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.

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