Bookmark this recipe for the next time your midweek is madness and you need a bowl that feels like a treat. Ten minutes of chopping, five minutes of magic, and dinner is done.
The Quickest Crab and Tomato Pasta You’ll Ever Make
Sometimes dinner needs to be properly tasty and on the table in minutes; when it does, this is the plate. First, sweet crab meets a fresh tomato – basil sauce; then a little chilli adds warmth; meanwhile, bouncy rigatoni waits to catch every drop; finally, a snowfall of Parmesan seals it. Consequently, it’s a flexitarian win and, moreover, a brilliant way to use what’s already knocking about in the fridge – in my case, leftover crab (from Korean chilli crab night) and an open bag of rigatoni (from the courgette pasta).
Waste not, dine well my friends!
Tomatoes and Crab: Choose Well, Eat Better
Which tomatoes?
For this sauce, go for ripe Pomodoro tomatoes; they’re naturally sweet and quick to break down. First, keep them at room temperature so the flavour opens up; then chop and cook hot and fast so they collapse while staying bright. If you’re feeling fancy, you can deskin them: score a cross, blanch for 20–30 seconds, shock in cold water, then slip off the skins. However, it’s optional and mostly about refinement rather than necessity.
What type of crab?
Quality matters here. Ideally, use a mix of white and brown meat with some chunky claw pieces – the white brings sweetness, the brown adds depth, and the claw gives gorgeous texture; consequently, the dish jumps from great to outstanding. Pick through for shell, pat dry if it’s a little wet, and fold it in off the heat so it stays soft and delicate.
Why You’ll Love This Fast Pasta!
- Speedy recipe: The sauce cooks while the pasta bubbles. We’re talking 15 minutes, start to finish.
- Plant-powered flavour: Tomatoes, basil, red pepper, garlic and chilli flakes bring brightness and structure.
- Silky comfort: A splash of double cream and a handful of Parmesan make the sauce cling without feeling heavy.
- Leftover luxury: A handful of crab turns store-cupboard pasta into a delicious bowl of pasta.
Leftovers to Luxury in 15!
This is the kind of midweek plate you can make with one eye on the clock. Start by chopping the tomatoes and pepper and slicing the garlic; at the same time, set a pan of water to boil. Once the pasta is underway, build flavour in a wide pan: first soften the pepper, then flash the garlic, afterwards add tomatoes and chilli, and finally emulsify with cream, Parmesan and a little pasta water. Then, remove the pan from the heat and gently fold in the crab so it stays sweet and delicate. Lastly, finish with basil and more Parmesan. It’s almost unfair how easy it is!
Serving Suggestions
A peppery rocket salad with lemon vinaigrette is the perfect side. If you like a bit of extra zing, add a squeeze of lemon at the table. Glass of something crisp? Lovely.
You can see this pasta in motion over on my TikTok. If quick, creamy comfort is your thing, you’ll also love my Courgette & Lemon Ricotta Rigatoni (Same speed, different mood) OR my 20 Minute Korean Crab Fried Rice (where the leftovers for this recipe began!)
Ingredients
Instructions
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Boil The Pasta
- Salt a large pan of water, cook rigatoni to al dente. Reserve 150ml pasta water. Start The Sauce
- While the pasta cooks, warm olive oil in a wide pan. Soften the red pepper for 2–3 minutes with a pinch of salt, then add garlic and cook 30 seconds until fragrant. Tomato and Chilli
- Stir in tomatoes and chilli flakes. Bubble briskly for 3–4 minutes until the tomatoes collapse and look saucy. Season. Stir in tomatoes and chilli flakes. Bubble briskly for 3–4 minutes until the tomatoes collapse and look saucy. Season. Make It Silky
- Lower the heat, pour in the double cream and add the Parmesan. Stir until glossy; loosen with splashes of pasta water so it coats the pasta lightly. Toss
- Add drained rigatoni to the sauce and toss until every tube is shiny. Tear in basil. Add drained rigatoni to the sauce and toss until every tube is shiny. Tear in basil. Crab Last
- Off the heat, gently fold through the half the crab so it just warms without breaking up. Taste and adjust salt, pepper and chilli. Serve
- Spoon into bowls, finish with more crab and Parmesan, black pepper and a few basil leaves.
Notes
Notes: Crab goes in last to keep it tender. Swap cream for mascarpone/crème fraîche if preferred. Use good tinned tomatoes when fresh aren’t at their best.
