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Creamy Tomato and Crab Fettuccine

1 TBSP extra-virgin olive oil
3 cloves garlic, minced
2 TBSP tomato paste
3 cups cherry tomatoes, blitzed in a food processor until smooth
1/2 cup heavy cream
5 basil leaves, torn
1/2 lb. jumbo lump crab meat
1/2 lb. fettuccine
Pinch of coarse salt and freshly ground pepper

Heat oil in a medium sauce pan over medium-high.
Add garlic and bloom for 30 seconds.
Add the tomato paste and continue to press down with the spatula, blooming for another 30 seconds.
Add the pureed tomatoes to the pot and whisk to combine.
Add basil and a pinch of salt and pepper.
Simmer for 5 minutes.
Add the heavy cream and crabmeat. Simmer for another 5 minutes.
In the meantime, bring a large pot of salted water to a boil.
Cook the fettuccine until al dente.
Drain and add fettuccine to the the sauce pot.
Stir to combine.
Serve garnished with the sliced scallions and freshly grated parmesan.

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