This easy Jamie Oliver crab and fennel pasta is a quick, light, and flavorful dish perfect for any weeknight. With tender crabmeat, sweet fennel, and a touch of chilli, it’s a deliciously simple meal. You can easily swap ingredients to suit your taste, making it both versatile and satisfying.
Ingredient Needed
- 1 bulb of fennel
- 150g (5.3 oz) dried spaghetti
- 1 fresh red chilli
- 160g (5.6 oz) ripe mixed-colour cherry tomatoes
- 160g (5.6 oz) mixed brown & white crabmeat
- 1 tablespoon olive oil
- Sea salt and black pepper
- A few fennel tops, reserved
- 1 teaspoon extra virgin olive oil
How To Make Crab And Fennel Pasta
- Prepare the fennel: Place a large non-stick frying pan on medium-low heat. Trim the fennel, pick and reserve any leafy tops, then halve the bulb and finely slice it. Add the fennel to the pan with 1 tablespoon of olive oil and cook with the lid on for 5 minutes.
- Cook the pasta: Meanwhile, cook the pasta in a pan of boiling salted water according to the package instructions. Drain, reserving a mugful (about 240ml or 1 cup) of the cooking water.
- Add the chilli: Deseed and finely slice the chilli, then stir it into the fennel pan. Cook uncovered until soft and sticky, stirring occasionally.
- Add the tomatoes and crab: Halve the tomatoes and toss them into the pan for 2 minutes. Add the crabmeat and cook for 1 more minute.
- Combine the pasta: Add the drained pasta to the pan, loosening with reserved cooking water as needed. Season with sea salt and black pepper to taste.
- Finish and serve: Sprinkle over the reserved fennel tops and drizzle with extra virgin olive oil. Serve and enjoy!
Recipe Tips
- Don’t overcook the fennel: Cook the fennel until soft but not mushy; this helps it retain a slight crunch and adds texture to the dish.
- Reserve pasta water: Always keep a mug of the pasta cooking water to help loosen the sauce and make it extra creamy.
- Adjust the chilli: If you prefer a milder dish, remove the seeds from the chilli or use half for a gentler heat.
- Finish with extra virgin olive oil: Drizzling a little extra virgin olive oil at the end enhances the flavors and adds a nice glossy finish to the dish.
How To Store And Reheat Leftovers?
- Refrigerate: Let any leftover crab and fennel pasta cool to room temperature, then store it in an airtight container in the fridge. It will keep for up to 3 days.
- Reheat: Reheat the pasta on low heat for about 5-7 minutes, stirring occasionally. Add a splash of water or olive oil to help loosen the sauce and prevent it from drying out.
Nutrition Facts
Serving Size: 1 serving (approximately 1/2 of the recipe)
- Calories: 464
- Total Fat: 13.2g
- Saturated Fat: 2.6g
- Total Carbohydrate: 63.9g
- Dietary Fiber: 3.5g
- Sugars: 8.6g
- Protein: 26.1g
Try More Jamie Oliver Recipes:
- Jamie Olive Vegan Pasta Bake
- Jamie Oliver Beetroot And Ricotta Pasta
- Jamie Oliver Steak Pasta
- Jamie Oliver Pork Mince Pasta
Jamie Oliver Crab And Fennel Pasta
Description
This easy Jamie Oliver crab and fennel pasta is a quick, light, and flavorful dish perfect for any weeknight. With tender crabmeat, sweet fennel, and a touch of chilli, it’s a deliciously simple meal. You can easily swap ingredients to suit your taste, making it both versatile and satisfying.
Ingredients
Instructions
- Prepare the fennel: Place a large non-stick frying pan on medium-low heat. Trim the fennel, pick and reserve any leafy tops, then halve the bulb and finely slice it. Add the fennel to the pan with 1 tablespoon of olive oil and cook with the lid on for 5 minutes
- Cook the pasta: Meanwhile, cook the pasta in a pan of boiling salted water according to the package instructions. Drain, reserving a mugful (about 240ml or 1 cup) of the cooking water.
- Add the chilli: Deseed and finely slice the chilli, then stir it into the fennel pan. Cook uncovered until soft and sticky, stirring occasionally.
- Add the tomatoes and crab: Halve the tomatoes and toss them into the pan for 2 minutes. Add the crabmeat and cook for 1 more minute.
- Combine the pasta: Add the drained pasta to the pan, loosening with reserved cooking water as needed. Season with sea salt and black pepper to taste.
- Finish and serve: Sprinkle over the reserved fennel tops and drizzle with extra virgin olive oil. Serve and enjoy!
Notes
- Don’t overcook the fennel: Cook the fennel until soft but not mushy; this helps it retain a slight crunch and adds texture to the dish.
- Reserve pasta water: Always keep a mug of the pasta cooking water to help loosen the sauce and make it extra creamy.
- Adjust the chilli: If you prefer a milder dish, remove the seeds from the chilli or use half for a gentler heat.
- Finish with extra virgin olive oil: Drizzling a little extra virgin olive oil at the end enhances the flavors and adds a nice glossy finish to the dish.
Jamie Oliver Crab And Fennel Pasta