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Spaghetti with crab, cherry tomatoes & basil

Spaghetti with crab, cherry tomatoes & basil

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A star rating of 4.3 out of 5.39 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal349
fat6g
saturates1g
carbs52g
sugars5g
fibre3g
protein26g
low insalt1.36g
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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

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, June 2011

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Overall rating

A star rating of 4.3 out of 5.39 ratings
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