Description

This Cherry Tomato Pasta with Sweet Crab & Pesto Breadcrumbs is a vibrant and flavorful dish combining halved cherry tomatoes cooked to jammy perfection with aromatic garlic, chili, and anchovy-infused olive oil. Tossed with al dente linguine and tender sweet crab meat, it is finished with fresh herbs, zesty lemon, and tangy sherry vinegar. Crispy homemade pesto breadcrumbs add an irresistible texture and burst of herbal richness, making this pasta a sophisticated yet approachable meal perfect for a special dinner or elegant weeknight treat.

Ingredients

Breadcrumb Topping

2 Tbsp unsalted butter
2 Tbsp pesto (homemade or store-bought)
½ cup panko breadcrumbs
Flaky sea salt, to taste

Pasta and Sauce

1 lb linguine
¼ cup extra virgin olive oil
4 garlic cloves, peeled and smashed
1 fresno chili, halved
2 anchovies
2 pints cherry or grape tomatoes, halved (preferably 1 pint red and 1 pint yellow)
Kosher salt, to taste
Freshly ground black pepper, to taste

Crab and Finishing

8 oz lump crab meat, drained and picked over for any cartilage
8 oz jumbo lump crab meat, drained and picked over for any cartilage
1-2 medium lemons, zested and juiced
2 tsp sherry vinegar
8-10 fresh basil leaves, ripped or julienned (plus more for serving)
3 sprigs fresh tarragon, leaves finely chopped
Fresh chives, thinly sliced, for serving

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Instructions

Make the breadcrumb topping: In a small skillet over medium heat, melt 2 Tbsp butter with 2 Tbsp pesto. Stir in ½ cup panko breadcrumbs and cook, stirring often, until they turn a deep golden brown, about 2-3 minutes. Transfer to a small bowl, season with flaky sea salt, and set aside.
Infuse the oil: In a large skillet with deep sides, heat ¼ cup extra virgin olive oil over medium heat. Add the 4 smashed garlic cloves and halved fresno chili, cooking until the garlic is fragrant and lightly browned, about 2-3 minutes. Remove and discard the garlic and chili. Add 2 anchovies and use a spatula to break them down completely, dissolving them into the oil.
Cook the tomatoes: Add the 2 pints of halved cherry tomatoes to the infused oil. Cook, stirring occasionally, until the tomatoes are soft, reduced, and jammy, about 8-10 minutes. Season lightly with kosher salt and freshly ground black pepper.
Cook the pasta: Bring a large pot of water to a rapid boil and season generously with kosher salt. Add 1 lb linguine and cook until about 2 minutes shy of al dente. Reserve at least 1 cup of pasta cooking water, then drain the pasta.
Finish in the sauce: Add ½ cup of the reserved pasta water to the tomato mixture. Add the cooked linguine, small lump crab meat, 2 tsp lemon zest, juice from 1 lemon, 2 tsp sherry vinegar, fresh basil, and chopped tarragon. Stir everything thoroughly to combine and coat the pasta well.
Add jumbo lump crab: Gently fold in the larger pieces of jumbo lump crab meat to keep them intact. Add more reserved pasta water as needed to loosen the sauce. Taste and adjust seasoning with salt and pepper.
Serve: Divide the pasta among bowls. Drizzle each serving with a little extra virgin olive oil. Generously sprinkle with the pesto breadcrumbs, then finish with flaky sea salt, extra black pepper, and thinly sliced fresh chives. Enjoy immediately.

Notes

Use a combination of red and yellow cherry tomatoes for color contrast and balanced sweetness.
Be careful not to overcook the jumbo lump crab to keep its delicate texture intact.
The anchovies dissolve into the oil to add umami flavor without a fishy taste.
Reserve pasta water to achieve a silky sauce that clings to the pasta.
Pesto breadcrumbs can be made ahead and stored in an airtight container.
Adjust chili quantity based on your heat preference.
This dish is best served immediately for optimal texture of the breadcrumbs.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian