One of my favorite ways to treat myself comes in the form of thisAn Easy, Elegant Dinner to Impress. It’s low-effort and the end result is an elegant dinner I would be proud to serve any guest. Making it is all about building flavor as you go. While the pasta cooks, you’ll sauté the aromatics in nutty brown butter. I like to use chopped shallot, garlic, and an anchovy fillet, which gives the base of the sauce a deeply savory (not fishy!) flavor that permeates the entire dish. The anchovy-averse can technically skip it, but I encourage you to try it! Next, you’ll add white wine until mostly reduced, then toss in cherry tomatoes and cook until the skins begin to burst, breaking a few up with the back of a spoon as you go. Add the crab meat, butter, and a splash of pasta water, then add the pasta and stir …