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8 oz. Phillips Crab Meat
2 Tbsp. virgin olive oil
2 tsp. garlic, minced
1 shallot, minced
14.5 oz. can “petite” diced tomatoes
1 Tbsp. capers
1/4 c. pitted and halved black olives, such as Gaeta or kalamata
1/2 tsp. anchovy paste
1/4 tsp. each dried basil and crushed red pepper flakes
Optional: 1-2 tsp. tomato paste, if desired, to thicken sauce
8 oz. dry farfalle (bow tie) pasta, cooked al dente and drained

Garnish: 1 Tbsp. parsley, minced

Optional: grated Parmesan or Romano cheese

Cooking Instructions
  • Heat oil in large sauté pan over medium heat. Sauté garlic and shallot until translucent. Do not brown.
  • Add all remaining ingredients. Lower heat and simmer, covered 20-25 minutes.
  • Just before serving gently fold in crab meat and heat through. Toss cooked pasta in sauce.
  • Top with fresh parsley and grated cheese, if desired.

Recipe Tip: Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.

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