Ingredients

• 250 g crab sticks
• 2 raspberry tomatoes
• 250 g fresh tagliatelle pasta or 125 g dried
• 1 cucumber
• 4 tablespoons sweet chili sauce
• 4 tablespoons chopped chives
• 1 tablespoon olive oil or vegetable oil
• salt, pepper

Preparation

1. Thaw the crab sticks, unwrap them and cut diagonally into slices.
2. Bring salted water to a boil in a large pot. Add the tomatoes for half a minute to blanch the skins. Remove the tomatoes and add the pasta to the boiling water, cook according to the time on the package (fresh pasta about 3 - 4 minutes, dried pasta about 10 minutes).
3. While the pasta is cooking, peel the tomatoes, cut into quarters, remove the stems. Dice the flesh, keeping the tomato juice. Season with salt and pepper. Cut the cucumber into batons or small pieces.
4. Drain the pasta, keeping 4 tablespoons of the water. Add this water to the sweet chili sauce, mix and gently heat together in a small pot.
5. Put the drained pasta back into the pot, add olive oil or oil and the tomatoes with their juice. Add half the chives, salt and pepper, and mix.
6. Transfer to plates or bowls, drizzle with half the sauce, place the cucumber and crab sticks on top, drizzle with the rest of the sauce and sprinkle with the rest of the chives.
7. The pasta salad can be served still warm, but it's also good once cooled (especially, for example, during hot weather outside).