Best 9 Spaghetti With Crab Meat Cherry Tomatoes And Arugula Recipes

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Indulge in a symphony of flavors with our delectable Spaghetti with Crab Meat, Cherry Tomatoes, and Arugula. This exquisite dish combines the delicate sweetness of crab meat, the vibrant acidity of cherry tomatoes, and the peppery bite of arugula, creating a harmonious balance of flavors. Tossed in a light and flavorful sauce, this pasta dish is a celebration of fresh, seasonal ingredients.

**In addition to the main recipe, this article also offers variations to cater to different preferences and dietary needs:**

* **Spaghetti with Crab Meat and Creamy Pesto Sauce:** This variation adds a luscious and creamy pesto sauce to the mix, creating a rich and flavorful dish.

* **Spaghetti with Crab Meat, Cherry Tomatoes, and Spinach:** For a healthier twist, spinach is used instead of arugula, providing a boost of nutrients and a slightly milder flavor profile.

* **Gluten-Free Spaghetti with Crab Meat, Cherry Tomatoes, and Arugula:** This alternative is perfect for those with gluten sensitivities or celiac disease, using gluten-free spaghetti to create a delicious and inclusive dish.

Each recipe is meticulously crafted to ensure a memorable dining experience. Whether you prefer a classic combination or a creative twist, these variations offer something for every palate.

Here are our top 9 tried and tested recipes!

CRAB AND CHERRY TOMATO FETTUCCINE



Crab and Cherry Tomato Fettuccine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
1 pound fettuccine
3 tablespoons extra-virgin olive oil
2 shallots, chopped
1 clove garlic, smashed and peeled
1/2 cup dry white wine
Two 14-ounce cans cherry or baby Roma tomatoes
1/2 teaspoon dried oregano
1 cup jumbo lump crabmeat, picked through for shells
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/4 cups freshly grated Parmesan, plus more for serving
Torn basil leaves, for garnish, optional

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water.
  • Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
  • Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.
  • Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and 1/2 cup of the reserved pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
  • Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
  • Serve sprinkled with additional Parmesan and torn basil, if desired.

PASTA WITH ARUGULA AND TOMATOES



Pasta with Arugula and Tomatoes image

This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.

Provided by ChristyM

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 25m

Yield 3

Number Of Ingredients 7

10 ounces spaghetti
4 tablespoons olive oil
2 cloves garlic, minced
1 pint cherry tomatoes, halved
salt and freshly ground black pepper to taste
1 (5 ounce) package arugula, torn
2 tablespoons shaved Parmesan cheese, or more to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
  • Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 76.8 g, Cholesterol 2.9 mg, Fat 21 g, Fiber 4.9 g, Protein 15.6 g, SaturatedFat 3.4 g, Sodium 130.5 mg, Sugar 3.5 g

SPAGHETTI WITH CRAB AND TOMATOES



Spaghetti with Crab and Tomatoes image

Provided by Julia Turshen

Categories     Pasta     Tomato     Kid-Friendly     Quick & Easy     Dinner     Lunch     Crab     Spring     Summer     Healthy     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 6

Number Of Ingredients 8

1 pound good-quality crabmeat, picked over
1 pint cherry tomatoes, halved
1 lemon, zested, juiced
1 teaspoon freshly ground black pepper
1/2 cup plus 2 tablespoons chopped fresh parsley, divided
1/4 cup extra-virgin olive oil, plus more to taste
1 teaspoon kosher salt, plus more to taste
1 pound spaghetti

Steps:

  • Combine crabmeat, tomatoes, lemon zest, lemon juice, pepper, 1/2 cup parsley, 1/4 cup oil, and 1 tsp. salt in a large bowl.
  • Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid, and add to crab mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.
  • Transfer pasta mixture to a serving bowl or platter and top with remaining 2 Tbsp. parsley. Serve immediately.

PASTA WITH CHERRY TOMATOES AND ARUGULA



Pasta With Cherry Tomatoes and Arugula image

This simple, glorious dish, popular in the southern Italian region of Puglia, is an argument for keeping cherry tomato plants in your garden or on your fire escape. Uncooked tomato sauce is juicy and cool on a summer evening. The recipe asks only that you halve the tomatoes (quarter them if they are particularly large), then combine them with garlic, salt, balsamic vinegar, arugula, basil and olive oil. Toss that with cooked pasta, and shower with salty, firm shavings of ricotta salata. Arugula adds wonderful flavor (all the more if you can find peppery wild arugula) and a nutritional punch.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, appetizer, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pint cherry tomatoes, halved if small, quartered if large
1 plump garlic clove, minced or put through a press (more to taste)
Salt to taste (I like to use a very good coarse sea salt or fleur de sel for this)
1 teaspoon balsamic vinegar (optional)
1 cup arugula leaves, coarsely chopped
1 tablespoon slivered or chopped fresh basil
2 tablespoons extra virgin olive oil
3/4 pound fusille, farfalle, or orecchiette
1/4 cup freshly grated ricotta salata or Parmesan (more to taste)

Steps:

  • Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
  • Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 448 milligrams, Sugar 5 grams

TOMATO AND CRAB SPAGHETTI



Tomato and Crab Spaghetti image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 pound spaghetti
3 tablespoons extra-virgin olive oil
1 clove garlic, peeled and crushed
About 20 cherry tomatoes, halved
2 tablespoons sun-dried tomato paste
2 tablespoons sun-dried tomatoes, sliced
1 cup fresh or canned lump crabmeat
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley, for garnish

Steps:

  • Bring a large pot of water to a boil. The trick with pasta is to have as much water in the pot as possible. This prevents the pasta from sticking together when it gets starchy as it cooks. Once the water is at a rolling boil, add the spaghetti and cook according to instructions on the package.
  • Over high heat, heat the oil in a large pan. Add the garlic and turn the heat down to medium. Add the cherry tomatoes and mix well. Add the sun-dried tomato paste and sun-dried tomatoes, and then remove from the heat. Add the lump crabmeat and season with salt and pepper. Add the cooked spaghetti and toss to coat. Serve immediately with the chopped fresh parsley.

SPAGHETTI WITH CRAB MEAT, CHERRY TOMATOES AND ARUGULA



Spaghetti With Crab Meat, Cherry Tomatoes and Arugula image

Transform the usual pasta dinner into something spectacular with crab meat, tart-sweet cherry tomatoes, bitter arugula and bread crumbs. Pair with a good glass of white wine, like Alsatian riesling, and let the stress of the workweek melt away.

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 cup loosely packed diced sourdough country bread
1/3 cup extra virgin olive oil
1 tablespoon chopped garlic
2 pints cherry tomatoes (about 50)
1/4 cup sliced garlic (5 or 6 cloves)
Leaves from 6 sprigs fresh oregano, chopped
12 ounces spaghetti
Salt and pepper
2 tablespoons unsalted butter
1 pound jumbo lump crab meat
1 bunch arugula, heavy stems removed (about 2 cups)

Steps:

  • Heat oven to 400 degrees. Toss the bread cubes with 2 tablespoons oil and the chopped garlic. Spread in a small baking pan and bake until lightly browned, about 15 minutes, tossing from time to time. Let cool.
  • Turn heat up to 450 degrees. Place the tomatoes in a bowl, add 1 tablespoon of the sliced garlic, 2 tablespoons oil, a pinch of chopped oregano, and salt and pepper to taste. Spread in a baking pan and roast about 10 minutes, until the tomatoes start to burst. Remove from the oven.
  • Bring a large pot of salted water to a boil and cook spaghetti until al dente. Meanwhile, grind the bread cubes in a blender to make crumbs. Heat the remaining oil and the butter in a large sauté pan on medium heat. Add the remaining garlic and cook until lightly colored. Add the roasted tomatoes and their juices, reduce heat to low and cook for a few minutes. Fold in the crab meat and remaining oregano.
  • When the spaghetti is done, remove a cup of the water and add to the tomatoes. Drain the spaghetti and add it to the pan. Adjust seasoning. Fold in the arugula, toss the spaghetti well, transfer to a large warm bowl or individual plates, dust with the bread crumbs and serve.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 18 grams, Carbohydrate 78 grams, Fat 27 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 991 milligrams, Sugar 8 grams, TransFat 0 grams

CHILLI CRAB & CHERRY TOMATO LINGUINE



Chilli crab & cherry tomato linguine image

Transform storecupboard heroes such as canned crab and dried pasta into a delicious seafood supper in just 30 minutes

Provided by Cassie Best

Categories     Dinner, Lunch, Main course, Pasta, Supper

Time 30m

Number Of Ingredients 11

4 tbsp olive oil
1 large shallot , finely chopped, or 100g frozen chopped onion
2 fat garlic cloves , crushed, or 1 tbsp crushed garlic paste
1 small red chilli , deseeded and chopped or 1/2 tsp chilli flakes
43g can dressed crab
400g can cherry tomatoes in juice
pinch of sugar
50ml single or double cream (optional)
200g linguine
170g can crabmeat chunks in brine, drained
handful parsley or basil, leaves only, roughly chopped (optional)

Steps:

  • Heat the oil in a large frying pan and boil the kettle for the pasta. Add the shallot to the oil and gently sizzle for 5 mins until soft. Add the garlic and chilli, and cook for another 1-2 mins.
  • Tip the kettle of hot water into a large pan, add the pasta and cook following pack instructions. Meanwhile, add the dressed crab to the frying pan. Drain the tomatoes over a bowl and tip the juice into the pan. Add the sugar, cream (if using) and some seasoning. Bubble gently while the pasta cooks.
  • Just before the pasta is finished, add the cherry tomatoes and crabmeat chunks to the pan, stir for 1-2 mins, then drain the pasta (reserve a little pasta water) and add this too. Cook everything for another min, adding a splash of pasta water if the sauce looks dry, then season to taste. Stir through the herbs, if you like, and serve.

Nutrition Facts : Calories 620 calories, Fat 26 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 1.7 milligram of sodium

SPAGHETTI WITH CRAB, CHERRY TOMATOES & BASIL



Spaghetti with crab, cherry tomatoes & basil image

Punchy fresh flavours in a good-for-you-dish are often what you need for a midweek boost. This pasta dish has it all

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 9

1 tbsp extra-virgin olive oil
2 garlic cloves , chopped
pinch chilli flakes
200g cherry tomatoes , halved
zest and juice 1 lemon
2 x 170g cans white crab meat, drained
200g spaghetti
1 tsp capers , drained and rinsed
handful basil leaves , roughly chopped

Steps:

  • In a large frying pan, heat the olive oil. Add the garlic and chilli flakes. Cook until just pale golden, then add the tomatoes. Cook 3 mins more on a high heat until the tomatoes start to break down a little. Add the lemon juice and cook for 1-2 mins. Remove from the heat and stir in the crab to warm through - not too much or it will break up.
  • Boil the pasta in a large pan of salted water following pack instructions then drain. Mix the pasta in the warm pot with the sauce, lemon zest and capers, and toss the basil through.

Nutrition Facts : Calories 349 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.36 milligram of sodium

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE



Pasta with 15-Minute Burst Cherry Tomato Sauce image

Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.

Provided by Anna Stockwell

Categories     Pasta     Tomato     Vegetarian     Kid-Friendly     Quick & Easy     Basil     Healthy     Small Plates

Yield 4-6 servings

Number Of Ingredients 9

1 pound pasta
Kosher salt
1/2 cup olive oil
2 large garlic cloves, finely chopped
3 pints cherry tomatoes
1/2 teaspoon freshly ground black pepper
Pinch of sugar
1 cup coarsely chopped fresh basil
Freshly grated Parmesan (for serving)

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
  • Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
  • Toss pasta with tomato sauce and basil. Top with Parmesan.

Tips:

  • For the freshest, most vibrant flavors, use ripe cherry tomatoes and arugula.
  • Don't overcook the crab meat. It should be cooked through but still tender and flaky.
  • If you can't find lump crab meat, you can use flaked crab meat instead.
  • Be generous with the olive oil and lemon juice. They will help to brighten the flavors of the dish.
  • Season the dish to taste with salt and pepper.
  • Garnish the dish with fresh parsley or basil for an extra pop of flavor.

Conclusion:

Spaghetti with crab meat, cherry tomatoes, and arugula is a light, flavorful, and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover crab meat. The combination of sweet crab meat, tangy cherry tomatoes, and peppery arugula is simply delicious. This dish is sure to please everyone at the table.

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