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This crab & cherry tomato tagliatelle pasta recipe combines the natural sweetness of cherry tomatoes and crab to create a delightful and celebratory dish. This simple yet elegant tagliatelle pasta recipe is a wonderful choice for those who appreciate the nuances of Italian cuisine. The pairing of crab and cherry tomatoes enhances the delicate flavours of the tagliatelle, resulting in a harmonious balance of tastes. Ideal for both casual dinners and special occasions, this recipe showcases the versatility of tagliatelle pasta. Incorporate fresh garlic, basil, and a drizzle of olive oil to elevate the dish further, adding layers of complexity. For an authentic Italian experience, serve this tagliatelle pasta recipe with a side of crusty bread and a light salad. The simplicity of the ingredients and the ease of preparation make this dish a favourite among pasta enthusiasts and a standout in any collection of Italian pasta recipes.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Bring a large pan of salted water to the boil. Finely slice the garlic and chilli, then quarter the cherry tomatoes. Finely chop the parsley (stalks and all).
Step 2.
Drop the tagliatelle into the boiling water and cook for 1 min less than pack instructions.
Step 3.
Meanwhile, heat a glug of olive oil in a frying pan over a medium heat. Add the garlic and chilli then cook, stirring, for 1-2 mins until both are soft. Turn the heat up to medium-high, add the cherry tomatoes and pour in the white wine.
Step 4.
Simmer for a couple of minutes until the wine has reduced by half, then turn off the heat under the pan and stir through the crab. Once the tagliatelle is cooked, transfer the pasta directly into the sauce using tongs. Add a splash of the pasta cooking water to create a luscious sauce.
Step 5.
Stir through most of the parsley, zest in the lemon, then season to taste with salt, lots of black pepper and lemon juice.
Step 6.
Divide between two bowls, drizzle with a little extra olive oil and scatter over the remaining parsley.
Enjoy with a delicious glass of Cap D'Adge Rose by Calvet. Yum.
In Partnership With Calvet Wines
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Serves
2
2
Garlic Cloves
1
Red Chilli
150 g
Cherry Tomatoes
15 g
Fresh Parsley
200 g
Tagliatelle
150 ml
White Wine
50 g
White Crab Meat
50 g
Brown Crab Meat
½
Lemon
Extra Virgin Olive Oil
In Partnership With Calvet Wines
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Serves
2
2
Garlic Cloves
1
Red Chilli
150 g
Cherry Tomatoes
15 g
Fresh Parsley
200 g
Tagliatelle
150 ml
White Wine
50 g
White Crab Meat
50 g
Brown Crab Meat
½
Lemon
Extra Virgin Olive Oil
In Partnership With Calvet Wines
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Bring a large pan of salted water to the boil. Finely slice the garlic and chilli, then quarter the cherry tomatoes. Finely chop the parsley (stalks and all).
Step 2.
Drop the tagliatelle into the boiling water and cook for 1 min less than pack instructions.
Step 3.
Meanwhile, heat a glug of olive oil in a frying pan over a medium heat. Add the garlic and chilli then cook, stirring, for 1-2 mins until both are soft. Turn the heat up to medium-high, add the cherry tomatoes and pour in the white wine.
Step 4.
Simmer for a couple of minutes until the wine has reduced by half, then turn off the heat under the pan and stir through the crab. Once the tagliatelle is cooked, transfer the pasta directly into the sauce using tongs. Add a splash of the pasta cooking water to create a luscious sauce.
Step 5.
Stir through most of the parsley, zest in the lemon, then season to taste with salt, lots of black pepper and lemon juice.
Step 6.
Divide between two bowls, drizzle with a little extra olive oil and scatter over the remaining parsley.
Enjoy with a delicious glass of Cap D'Adge Rose by Calvet. Yum.
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