1 bag of Al Dente Pasta, any cut, any flavor

2 Tbsp. Olive Oil

3 cloves garlic, minced

1/8-1/4 tsp. red chili flakes

3 large, ripe tomatoes, seeded and diced

1 tsp. coarse kosher salt

1 lb. crab meat

1/4 cup fresh Basil (or mint), cut in chiffonade

juice of one lemon

1 tsp Morton’s kosher salt to pasta and more for salting pasta water

1/4 tsp fresh ground black pepper

Optional:  you could certainly add capers or parmesan cheese, but not necessary

Gently, over low heat in a large skillet, heat olive oil, garlic and pepper flakes for 1 minute.  Add tomatoes and salt heating for 2 more minutes.  This can be made ahead to this point and sit on stove for several hours.  When you are just about ready to eat, bring your pasta water to a boil.  Add crab, lemon, basil to skillet.  Heat gently.  Cook pasta for just 3 minutes and drain.  Toss in skillet with tomatoes and crab.   Add fresh ground black pepper.

Optional:  you could certainly add capers or parmesan cheese, but not necessary