Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Olive oil |
| 1 medium | Onion, minced |
| 3 tablespoons | Minced Italian parsley |
| 1 can | (28 ounce) plum tomatoes, |
| \N \N | Chopped coarsely with |
| \N \N | Juices reserved |
| ¼ cup | Dry white wine |
| ½ pounds | Lump crabmeat, picked over |
| \N \N | And flaked |
| \N \N | Salt and ground black |
| \N \N | Pepper |
| 12 ounces | Penne (or rotini, med. |
| \N \N | Shells) |
Heat olive oil in a medium skillet. Add the onions and parsley; saute until onions soften, about 3 minutes. Add reserved juices from the canned tomatoes; simmer until thickened slightly, about 10 minutes.
Add tomatoes and wine; simmer to blend flavors, about 5 minutes. Add the crabmeat; simmer until heated through, about 3 minutes. Season with ½ teaspoon salt and ¼ teaspoon ground pepper or to taste.
Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1 tablespoon salt and penne; cook until just tender, about 9 minutes.
Drain and return penne to soup kettle. Add sauce; toss to combine.
Serve immediately.