Spaghetti With Crab Cherry Tomatoes Basil Recipes

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CRAB AND CHERRY TOMATO PASTA WITH BASIL AND LEMON



Crab and cherry tomato pasta with basil and lemon image

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

Provided by delicious. magazine

Categories     Cheat's recipes

Yield Serves 4

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts :

BARILLA WHOLE GRAIN SPAGHETTI WITH CHERRY TOMATOES AND BASIL



Barilla Whole Grain Spaghetti with Cherry Tomatoes and Basil image

Provided by Food Network

Categories     main-dish

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 8

1 box BARILLA Whole Grain Spaghetti
1 clove garlic
2 teaspoons extra virgin olive oil
1 pint cherry tomatoes, halved
Salt to taste
Fresh cracked black pepper to taste
5-6 leaves basil, sliced into thin strips
1/2 cup Parmesan cheese, grated

Steps:

  • COOK pasta according to package directions.
  • MEANWHILE, in a large skillet, saute minced garlic in olive oil until slightly yellow. Add cherry tomatoes and saute 2 minutes. Season with salt and pepper, and remove from heat.
  • DRAIN pasta, reserving 1/2 cup of cooking liquid.
  • TOSS pasta with cherry tomatoes, garlic and half the basil. ADD reserved cooking liquid to skillet and toss pasta again.
  • TOP with grated Parmesan cheese, black pepper and remaining basil.

CRAB AND CHERRY TOMATO FETTUCCINE



Crab and Cherry Tomato Fettuccine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
1 pound fettuccine
3 tablespoons extra-virgin olive oil
2 shallots, chopped
1 clove garlic, smashed and peeled
1/2 cup dry white wine
Two 14-ounce cans cherry or baby Roma tomatoes
1/2 teaspoon dried oregano
1 cup jumbo lump crabmeat, picked through for shells
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/4 cups freshly grated Parmesan, plus more for serving
Torn basil leaves, for garnish, optional

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water.
  • Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
  • Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.
  • Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and 1/2 cup of the reserved pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
  • Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
  • Serve sprinkled with additional Parmesan and torn basil, if desired.

SPAGHETTI WITH CRAB AND TOMATOES



Spaghetti with Crab and Tomatoes image

Provided by Julia Turshen

Categories     Pasta     Tomato     Kid-Friendly     Quick & Easy     Dinner     Lunch     Crab     Spring     Summer     Healthy     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 6

Number Of Ingredients 8

1 pound good-quality crabmeat, picked over
1 pint cherry tomatoes, halved
1 lemon, zested, juiced
1 teaspoon freshly ground black pepper
1/2 cup plus 2 tablespoons chopped fresh parsley, divided
1/4 cup extra-virgin olive oil, plus more to taste
1 teaspoon kosher salt, plus more to taste
1 pound spaghetti

Steps:

  • Combine crabmeat, tomatoes, lemon zest, lemon juice, pepper, 1/2 cup parsley, 1/4 cup oil, and 1 tsp. salt in a large bowl.
  • Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid, and add to crab mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.
  • Transfer pasta mixture to a serving bowl or platter and top with remaining 2 Tbsp. parsley. Serve immediately.

SPAGHETTI WITH CRAB, CHERRY TOMATOES & BASIL



Spaghetti with crab, cherry tomatoes & basil image

Punchy fresh flavours in a good-for-you-dish are often what you need for a midweek boost. This pasta dish has it all

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 349 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.36 milligram of sodium

CHILLI CRAB & CHERRY TOMATO LINGUINE



Chilli crab & cherry tomato linguine image

Transform storecupboard heroes such as canned crab and dried pasta into a delicious seafood supper in just 30 minutes

Provided by Cassie Best

Categories     Dinner, Lunch, Main course, Pasta, Supper

Time 30m

Number Of Ingredients 11

4 tbsp olive oil
1 large shallot , finely chopped, or 100g frozen chopped onion
2 fat garlic cloves , crushed, or 1 tbsp crushed garlic paste
1 small red chilli , deseeded and chopped or 1/2 tsp chilli flakes
43g can dressed crab
400g can cherry tomatoes in juice
pinch of sugar
50ml single or double cream (optional)
200g linguine
170g can crabmeat chunks in brine, drained
handful parsley or basil, leaves only, roughly chopped (optional)

Steps:

  • Heat the oil in a large frying pan and boil the kettle for the pasta. Add the shallot to the oil and gently sizzle for 5 mins until soft. Add the garlic and chilli, and cook for another 1-2 mins.
  • Tip the kettle of hot water into a large pan, add the pasta and cook following pack instructions. Meanwhile, add the dressed crab to the frying pan. Drain the tomatoes over a bowl and tip the juice into the pan. Add the sugar, cream (if using) and some seasoning. Bubble gently while the pasta cooks.
  • Just before the pasta is finished, add the cherry tomatoes and crabmeat chunks to the pan, stir for 1-2 mins, then drain the pasta (reserve a little pasta water) and add this too. Cook everything for another min, adding a splash of pasta water if the sauce looks dry, then season to taste. Stir through the herbs, if you like, and serve.

Nutrition Facts : Calories 620 calories, Fat 26 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 1.7 milligram of sodium

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