Squishy, roasted cherry tomatoes and sweet crabmeat are a winning combo here, in this conveniently simple pasta dish.
Crab & Roasted Cherry Tomato Linguine
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesA pasta dish that screams “low key date night.”
Ingredients
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
Directions
- 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.
