Chilli Crab and Cherry Tomato Pasta

Ingredients:

One crab (can use tinned instead)

3 tbsp olive oil

1 large onion, finely chopped

2 garlic cloves, minced

400g of cherry tomatoes, cut into quarters

1 tsp of chilli flakes

pinch of sugar

Handful of parsley, roughly chopped

200g of gluten free pasta

Method:

1. Cook crab in boiling water for 20 mins, and then remove the meat. Separate the brown crab meat from the white meat.

2. Heat the oil in a large frying pan. Add the onion and gently cook for 5 mins until soft. Add the garlic and chilli and cook for another 1-2 mins.

3. Cook the pasta. In the meantime, add the brown crab meat to the frying pan along with the cherry tomatoes and sugar. Allow to bubble.

4. Just before the pasta is finished, add the white crab meat to the pan and stir for 1-2 mins. Drain the pasta (tipping a little pasta water into the pan) and add it to the pan. Cook for another few minutes, until the pasta is coated with the sauce. Stir in the parsley and serve.