Spaghetti with crab, cherry tomatoes & basil

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

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.    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.