One of my favorite ways to treat myself comes in the form of this brown butter crab pasta. It’s low-effort and the end result is an elegant dinner I would be proud to serve any guest.
Making it is all about building flavor as you go. While the pasta cooks, you’ll sauté the aromatics in nutty brown butter. I like to use chopped shallot, garlic, and an anchovy fillet, which gives the base of the sauce a deeply savory (not fishy!) flavor that permeates the entire dish. The anchovy-averse can technically skip it, but I encourage you to try it!
Next, you’ll add white wine until mostly reduced, then toss in cherry tomatoes and cook until the skins begin to burst, breaking a few up with the back of a spoon as you go. Add the crab meat, butter, and a splash of pasta water, then add the pasta and stir until coated in the sauce. Season with salt and top with chives, basil, and freshly ground black pepper. It truly doesn’t get much better.
