Penne in tomato sauce with crabmeat
Yield: 4 Servings
Ingredients:
- 1/4 c Olive oil
- 1 md Onion minced
- 3 tb Minced Italian parsley
- 1 cn (28 ounce) plum tomatoes Chopped coarsely with Juices reserved
- 1/4 c Dry white wine
- 1/2 lb Lump crabmeat
Instructions:
picked over And flaked Salt and ground black Pepper 12 oz Penne (or rotini med. 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 1/2 teaspoon salt and 1/4 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.
