Cappellini with Tomato Cream Sauce and Crab

This recipe was super easy and delicious!

Ingredients:

2 tablespoon olive oil

1 large shallot, finely chopped

5 cloves of garlic, minced

1 pound Jumbo Lump Crab, divided (I used regular lump due to the price!)

1 28-ounce can whole peeled tomatoes, crushed

3 tablespoons basil, chopped

1/4 to 1/2 cup heavy cream

1 pound Cappellini pasta, cooked

Grated parmesan cheese for garnish

Directions:

1. Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic and cook until soft, about 1 to 2 minutes. Add half of the crab meat and stir. Add the tomatoes and basil. Let simmer 2 to 3 minutes. Using an immersion blender (or standing blender) to pulverize the mixture. (I do not have an immersion blender, so I just used crushed tomatoes and kept the crab lumpy)
2. Stir in heavy cream to desired creaminess. Cook for an additional minute. Stir in the remaining crab and cook to heat through, 1 to 2 minutes.
3. Serve crab sauce over the Cappellini pasta and sprinkle with Parmesan cheese.

Yum!

*Courtesy of http://recipes.howstuffworks.com/menus/lisas-cappellini-with-rose-sauce-and-crab-recipe.htm