- 1 tbsp extra-virgin olive oil
- 2 garlic cloves, chopped
- pinch chilli flakes
- 200g cherry tomatoes, halved
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 x 170g cans white crab meat, drained
A crustacean that has its skeleton on the outside protecting a soft, flavoursome flesh. There…
- 200g spaghetti
- 1 tsp capers, drained and rinsed
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- handful basil leaves, roughly chopped
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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.
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.