Instructions

• Preheat oven to 400°F.
• Spread cherry tomatoes in a baking dish (9-inch by 12-inch is perfect). Scatter the shallot slices among the tomatoes then sprinkle with the oregano leaves and chile flakes. Drizzle generously with olive oil and shake the pan so the tomatoes and shallots are coated. Season with salt, and roast for 40 minutes until the tomatoes are browning and collapsed. Let cool. When cool, add the wine, if using, and purée the tomato mixture; transfer to a skillet over low heat. (Can be made up to 2 days in advance. Store in an airtight container in the refrigerator, or freeze for up to 2 months.)
• Bring a large pot of well-salted water to a boil. Add the pasta and cook per the package instructions, usually about 10-12 minutes until al dente.
• Meanwhile, warm the shelled crabmeat in the sauce. Some of it may flake — no problem.
• When pasta is done, transfer to the skillet with the sauce and crab, and toss to coat the pasta. Increase heat and cook a minute or two. Divide among four heated pasta bowls, sprinkle with parsley and serve.
• Serves 4.
• Notes:
• • any crab meat will work, but lump crab is best
• • if you don’t have shallots, use part of a sweet onion
• • I use fresh oregano, but dried works, too
• • other herbs to consider: basil, tarragon, thyme, or rosemary
• • use only one herb; too many will overwhelm the other flavors
• • I use spaghetti, but short pasta forms will work, too
• • without the crab, the tomato purée makes a delicious vegan sauce