Crab & Slow Roasted Tomato Spaghetti

time 1hr
serves 2
difficulty Medium

This crab spaghetti dish is the perfect choice for a nice evening in. Simple enough to make, and absolutely delicious.


  • 125grams white crab meat
  • 125grams brown crab meat
  • 200grams of spaghetti
  • 100ml of Tio Pepe sherry
  • Juice of half a lemon
  • Handful of parsley
  • 2 handfuls of cherry tomatoes
  • Olive oil
  • 2 cloves of garlic
  • 📖Method

  • Place cherry tomatoes in an 80c oven and roast slowly for 4/5 hours.
  • Once your tomatoes are done, turn off the oven and leave them in there whilst you prepare the rest of the dish.
  • In a large shallow pan, add olive oil on a medium heat. In a separate pan begin to heat salted water and add your spaghetti once boiled.
  • To the oil add crushed garlic, cook the garlic until browned and then remove from the pan.
  • Add brown crab meat to oil and cook for 3 or 4 minutes
  • Turn heat to medium / high
  • Add 100ml of sherry and stir, once the sherry has reduced turn the pan back down to a medium temperature.
  • Add 3/4s of the slow roast tomatoes to brown crab and cook for 5 minutes
  • Add your cooked spaghetti and stir through the sauce.
  • Add the white crab meat, lemon juice and stir through pasta. Switch off the heat and continue to stir in a warm pan for about 2 mins
  • To plate, add remaining roasted tomatoes and top with parsley, olive oil and black pepper.