Spaghetti with crab, cherry tomatoes & basil

• extra-virgin olive oil↗1 tbsp tbsp
• garlic cloves↗2

  chopped

• pinch chilli flakes↗
• cherry tomatoes↗200g g

  halved

• zest and juice 1 lemon
• 2 x 170g cans white crab

  meat, drained

• spaghetti↗200g g
• capers↗1 tsp tsp

  drained and rinsed

• basil leaves↗handful

  roughly chopped

Step-by-step instructions

1. 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. 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.