Ingredients
- 200g rigatoni
- 2½ tbsp olive oil
- 2 garlic cloves, thinly sliced
- ½ red chilli, finely chopped (deseeded, if liked)
- ½ tsp fennel seeds
- 200g cherry tomatoes, halved
- 2 tbsp panko breadcrumbs
- 3 tbsp crème fraîche
- 100g Seafood & Eat It Fifty Fifty Crab
- 1 tsp chopped tarragon leaves
- ½ unwaxed lemon, zested and juiced
Method
Step 1
Cook the rigatoni in a large pan of boiling salted water to pack instructions.Step 2
Meanwhile, heat 2 tbsp oil in a pan over medium heat. Add the garlic, chilli and fennel seeds; fry for 2 mins, until fragrant and golden. Add the tomatoes with a pinch of salt, crank up the heat and cook for 7-8 mins, squashing with the back of a spoon, until jammy.Step 3
In a separate pan, fry the panko in the remaining ½ tbsp oil over low heat until golden.Step 4
Lower the heat under the tomatoes and stir in the crème fraîche and crab. Drain the pasta and add to the pan with a splash of pasta water; toss well.Step 5
Scatter over the tarragon, lemon zest and juice; season. Scatter over the toasted panko to serve.