Crab and roasted cherry tomato pasta linguine

Crab & Roasted Cherry Tomato Linguine

Squishy, roasted cherry tomatoes and sweet crabmeat are a winning combo here, in this conveniently simple pasta dish.

Crab & Roasted Cherry Tomato Linguine

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Course: DinnerCuisine: ItalianDifficulty: Easy


Prep time


Cooking time



A pasta dish that screams “low key date night.”


  • 800 g cherry tomatoes

  • olive oil

  • 1 large shallot, finely chopped

  • 3 large garlic cloves, finely minced

  • 1 tsp chilli flakes

  • 200 g tinned white crab meat

  • 1/2 lemon – zest and juice of

  • 500 g linguine

  • handful fresh parsley leaves, roughly chopped

  • 60 g finely grated parmesan

  • sea salt


  • Heat the oven to 200°C. Spread the tomatoes out on a baking tray, drizzle with olive oil and a sprinkling of sea salt. Roast for 15-20 minutes, or until juicy and bursting.
  • Heat a good glug of olive oil in a large pan, then add the shallot. Sweat until soft and translucent. Add the garlic and chilli then fry for another couple of minutes. Add the roasted tomatoes to the pan.
  • Boil the pasta in a large pan of well salted water and cook according to packet instructions. Drain, reserving a ladle-full of pasta water.
  • Add the crab meat, lemon zest and juice to the tomato sauce and cook through for two minutes.
  • Mix the cooked pasta into the tomato and crab sauce. loosen with the pasta water, then stir through the fresh parsley and taste for seasoning. Top with parmesan.

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