Crab and cherry tomato pasta with basil and lemon

Published: 31 Jul 08
Updated: 18 Mar 24

Test kitchen approved

A simple pasta dish that’s ideal to make for friends and family midweek.

Serves 4
Ready in 30 minutes

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Ingredients

400g papardelle
2 tbsp olive oil
300g cherry tomatoes
2 x 170g cans white crab meat, drained
The zest of 1 lemon
1 tbsp lemon juice
A bunch of fresh basil

Method

Cook the pasta according to the pack instructions, then drain.
Heat the olive oil in a frying pan and stir-fry the tomatoes until softened.
Add the white crab meat, the lemon zest, lemon juice and fresh basil. Season and stir into the pasta.

Recipe from August 2008 Issue

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