Ingredients

1/2 cup olive oil
2 tablespoons plus 2 teaspoons anchovy paste
2 tablespoons plus 2 teaspoons garlic cloves, crushed
4 pounds Roma tomatoes, thinly sliced
1/2 cups capers, drained
2 cups pitted black olives, quartered or halved
1 pound king crab meat, shredded
1/2 cup heavy cream, if desired
Cooked penne pasta, kept warm
1/2 cup or 3 ounces Romano or Parmesan cheese, shredded if desired

Directions

Blend oil, anchovy paste and garlic in a blender or food processor; transfer to pot. Add tomatoes, capers and olives. Bring to boil and simmer, stirring occasionally, for 15 minutes.

Stir in crab; continue cooking for 5 minutes. Add cream, if desired, and heat through.

Ladle sauces over cooked pasta and sprinkle with cheese. Serves 8.