1 pound angel hair
3 tablespoons extra-virgin olive oil
4 clove garlic, peeled and minced
About 20 cherry tomatoes, halved
2 tablespoons sun-dried tomato paste
2 tablespoons sun-dried tomatoes, sliced
1 can tomatoe sauce
1 cup fresh or canned lump crabmeat
Kosher salt and freshly ground black pepper
Bring a large pot of water to a boil. The trick with pasta is to have as much water in the pot as possible. This prevents the pasta from sticking together when it gets starchy as it cooks. Once the water is at a rolling boil, add the pasta and cook according to instructions on the package.
Over high heat, heat the oil in a large pan. Add the garlic and turn the heat down to medium. Add the cherry tomatoes and mix well. Add the sun-dried tomato paste, sun-dried tomatoes and tomatoe sauce, and then remove from the heat. Add the lump crabmeat and season with salt and pepper. Add the cooked pasta and toss to coat. Serve immediately.
If you can't find sun dried tomatoe paste you could use any paste that you like. Even some of the flavored ones with basil, etc. in them.
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