1 tbsp extra-virgin olive oil
1 tbsp garlic infused oil
pinch chili flakes
200g tomatoes, halved
zest and juice 1 lemon
2 x 170g white crab meat, drained
200g gluten free spaghetti
1 tsp capers, drained and rinsed
handful basil leaves, roughly chopped
In a large frying pan, heat the olive oil. Add the garlic infused oil and chili 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 gluten free pasta in a large pan of salted water following pack instructions then drain.
Mix the gluten free pasta in the warm pot with the sauce, lemon zest and capers, and toss the basil through.
Recipe adapted from: Good Food