Spaghetti with crab, cherry tomatoes & basil

10-30 minutes 400 kcal or less basil leaf basil leaves bbc good food magazine june caper capers cherry tomato cherry tomatoes chilli flakes crab crabs diner dinner extra-virgin olive oil garlic clove garlic cloves lemon lemons main course mains pasta quick shellfish spaghetti summer super supper

N/A

Source

Ingredients

1 tbsp extra-virgin olive oil

2 garlic cloves , chopped

pinch chilli flakes

200g cherry tomatoes , halved

zest and juice 1 lemon

2 x 170g cans white crab meat, drained

200g spaghetti

1 tsp capers , drained and rinsed

handful basil leaves , roughly chopped

Method

In a large frying pan, heat the olive oil. Add the garlic and chilli flakes. Cook until just pale golden, then add the tomatoes. Cook 3 mins more on a high heat until the tomatoes start to break down a little. Add the lemon juice and cook for 1-2 mins. Remove from the heat and stir in the crab to warm through – not too much or it will break up.

Boil the pasta in a large pan of salted water following pack instructions then drain. Mix the pasta in the warm pot with the sauce, lemon zest and capers, and toss the basil through.