1. Heat oil in a large saucepan over medium heat. Add anchovies to pan; cook 1 minute. Add garlic; cook 30 seconds. Add red pepper; cook 30 seconds. Add vodka; cook 1 minute. Add olives, crushed tomatoes, and diced tomatoes to the pan; bring to a boil. Reduce heat, and stir in 1/4 cup Parmesan cheese, salt, and black pepper.
2. Combine tomato mixture and pasta in a large bowl; toss well. Arrange about 1 1/4 cups pasta mixture on each of 8 plates; sprinkle each serving with 2 teaspoons cheese.