Crab & Fennel Spaghetti

Dinner couldn’t be easier or faster, thanks to this company-special skillet pasta that goes from prep to plate in just 20 minutes

Halve fennel; slice. Heat 1 Tbs. olive oil in large nonstick skillet over medium-low heat. Add fennel; cover and cook 5 min. Meanwhile, cook pasta in pot of boiling salted water according to package instructions; drain, reserving 1 cup of cooking water.

Stir chile into fennel; cook, uncovered, until soft, stirring occasionally. Add tomatoes; cook 2 min. Add crabmeat; cook 1 min. Stir in pasta, adding a splash of reserved water as necessary to make pasta saucy. Season with sea salt and pepper; sprinkle with reserved fennel tops. Drizzle with 1 tsp. olive oil.

1 bulb fennel, trimmed, 2 Tbs. feathery tops reserved 5 oz. spaghetti 1 fresh red chile, seeded, sliced 6 oz. mixed- color cherry tomatoes, halved 6 oz. crabmeat