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Spaghetti with crab, cherry tomatoes & basil

Punchy fresh flavours in a good-for-you-dish are often what you need for a midweek boost. This pasta dish has it all

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 3
  • Easy
  • Serves 3
  • Easy
  • Calories 349
  • Carbohydrates 52
  • Saturated Fat 1
  • Sugar 5
  • Protein 26
  • Fat 6
  • Fibre 3
  • Salt 1.36

Nutrition per serving

  • Calories 349
  • Carbohydrates 52
  • Saturated Fat 1
  • Sugar 5
  • Protein 26
  • Fat 6
  • Fibre 3
  • Salt 1.36

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

Tip

Healthy benefits
Low in fat, canned crabmeat is a good source of protein and also supplies calcium, iron and zinc. Tomatoes are packed with vitamins A and C as well as protective lycopene, which this recipe makes the most of – cooking increases its potency and combining with oil improves absorption.

Method

  1. 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.

  2. 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.

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