Penne in tomato sauce with crabmeat
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 1 | medium | Onion, minced |
| 3 | tablespoons | Minced Italian parsley |
| 1 | can | (28 ounce) plum tomatoes, |
| Chopped coarsely with | ||
| Juices reserved | ||
| ¼ | cup | Dry white wine |
| ½ | pounds | Lump crabmeat, picked over |
| And flaked | ||
| Salt and ground black | ||
| Pepper | ||
| 12 | ounces | Penne (or rotini, med. |
| Shells) | ||
Directions
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.