Fresh tagliatelle with crab, cherry tomatoes, garlic and chilli

For a pasta dish with a difference try Mike Robinson's stylish tagliatelle, tossed with a crab and cherry tomato sauce
By Mike Robinson
Fresh tagliatelle with crab, cherry tomatoes, garlic and chilli
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 200 ml light olive oil
  • 4 cloves garlic, crushed, then chopped
  • 0.5 red chillies
  • 300 g cherry tomatoes
  • 1 pinches black pepper
  • 300 g fresh tagliatelle
  • 250 g fresh crab meat
  • 1 tbsp flat leaf parsley
  • 1 squeeze lemon juice


1. Pour the olive oil into a deep, heavy-based frying pan - it should be 3-4 mm deep in the pan. Heat the olive oil. 2. Add the garlic and chilli. Allow the garlic and chilli to infuse for 3 minutes or so, then remove and discard the chilli. 3. Stir in the tomatoes and simmer for 10 minutes, until they start to soften and oil takes on a golden orange hue. 4. Bring a large pan of salted water to the boil. Add the tagliatelle and cook for 3 minutes until al dente; drain and return to the saucepan.5. Mix the crab with the tomato mixture over a medium heat and cook briefly, stirring gently, until just warmed through. Season with salt and freshly ground pepper. 6. Add the sauce to the tagliatelle and stir off the heat for 1-2 minutes. Season with salt and freshly ground pepper, add a squeeze of lemon juice and a little of the parsley and serve at once, topping each portion with a sprinkling of parsley.

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