Penne in tomato sauce with crabmeat

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.

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