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.

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