Penne In Tomato Sauce With Crabmeatitalian, pasta 1/4 cup olive oil 1 medium onion, minced 3 tablespoon minced italian parsley 1 can (28 ounce) plum tomatoes, 1 chopped coarsely with 1 juices reserved 1/4 cup dry white wine 1/2 lb lump crabmeat, picked over 1 and flaked 1 salt and ground black 1 pepper 12 oz penne (or rotini, med. 1 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. |
