It may sound fancy, but this simple pasta dish is perfect for midweek entertaining, ready in 30 minutes - too easy!
Ingredients
½ cup olive oil
2 eschalots, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
500g mixed cherry tomatoes
2 teaspoons sea salt
¼ cup red wine vinegar
½ teaspoon dried chilli flakes
400g linguine
250-300g cooked Australian Crab meat – we used Blue Swimmer, but Spanner Crabs would work well too
2 tablespoons lemon juice
Sea salt and freshly cracked black pepper
Basil leaves, to serve
Method
Let’s get cracking. First up, heat the oil in large, deep sided frying pan over a high heat. Add the eschalots, garlic, cherry tomatoes and sea salt, then cook for 4-5 minutes or until tomatoes begin to burst
Add in the vinegar and chilli and reduce the heat to medium. Cook, stirring occasionally for 5 minutes, or until the sauce has reduced
Meanwhile cook the pasta in a large pot of salted boiling water according to packet directions. Drain and set aside ½ cup of pasta water
Add the crab meat, lemon juice and pasta water to the sauce and simmer for 1-2 minutes.. Add in the pasta, toss gently to combine and season with salt and pepper. Finish with some fresh basil leaves, and enjoy!
