1 tbsp extra virgin olive oil
2 garlic cloves, chopped
pinch of chilli flakes
200 g cherry tomatoes, halved
zest and juice 1 lemon
2 x 170 g cans white crab meat, drained
200 g spaghetti
1 tsp capers, drained and rinsed
handful basil leaves, roughly chopped
- 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.