1 recipe homemade pasta ( or 10 ounces pasta when cooked)
1/2 -1 pound imitation crab, flake-style
2 tablespoons olive oil
3 garlic cloves
3 tablespoons bottled capers
1 cup grape tomatoes, halved
4 ounces sliced black olives
3 tablespoons fresh basil, torn in small pieces
1/2 lemon, juiced
salt and pepper to taste
4 ounces feta cheese, optional
Bring 2 1/2 quarts of unsalted water to a boil in a Dutch Oven or soup pot. When the water reaches a rapid boil, add the pasta and cook until tender, according to directions.
Meanwhile cut the imitation crab into bite-sized pieces. Set aside. Heat olive oil in a large, extra deep non-stick skillet on medium heat. Peel and mince the garlic and add to the skillet. Stir occasionally. Rinse and drain the capers. Add to the skillet.
Add the imitation crab to the skillet and raise the heat to medium-high. Cook 2 minutes to heat. Add the tomatoes and olives. Remove from heat. Add the freshly squeezed lemon juice. Add the basil. Season to taste. Stir well.
Drain the pasta and place on a large serving platter. Pour the seafood mixture over the pasta. Serve at once. Sprinkle each serving with feta, if desired.
Yield: 2 servings
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