Crab Ravioli with Aglio, Olio, Peperoncino and Garlicky Breadcrumbs

This iconic pasta sauce, which is often used as the base for other Neapolitan pasta dishes, like spaghetti alle vongole, makes the most of basic ingredients, in which the star is clearly a robust, high-quality extra-virgin olive oil. In place of the clams, we use crab meat for a reminiscent taste of the seaside.

Serves: 4
Prep Time: 10 minutes
Cook Time: 16 minutes 

For the breadcrumbs:
1 tablespoon extra-virgin olive oil
2 cloves garlic, grated
½ cup unseasoned breadcrumbs
¼ teaspoon salt
2 tablespoons finely chopped fresh flat-leaf parsley 

For the sauce:
Two 12-count boxes Pastosa Large Round Crab Ravioli
½ cup plus 2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced crosswise
1 teaspoon crushed red pepper flakes or seeded, sliced fresh red chile pepper, to taste
½ cup finely chopped fresh flat-leaf parsley
Salt
1 cup (8 ounces) fresh or imitation crab meat

1. Make the breadcrumbs: Heat the oil in a small skillet over medium heat. Add the garlic, breadcrumbs and salt; cook, stirring, until toasted, 1 to 2 minutes. Let cool, then stir in the parsley.
2. Bring a large pot of generously salted water to a boil. Gently add the ravioli to the boiling water, stirring occasionally to prevent sticking. When the ravioli rise to the top and the water returns to a boil, reduce the heat to a simmer and cook for 8 minutes.
3. Meanwhile, make the sauce: In a large skillet, heat the oil over medium-low heat. Add the garlic and cook until just golden. Stir in red pepper flakes, ¼ cup of the parsley and ½ cup of pasta cooking water; simmer over low heat and season to taste with salt, if necessary.
4. Using a slotted spoon, carefully transfer the ravioli to the skillet. Stir in the remaining 2 tablespoons oil and crab meat; gently toss together, adding more cooking water, 1 tablespoon at a time, if necessary, to loosen the sauce.
5. Divide the ravioli among four shallow bowls.