Penne in Tomato Sauce with Crabmeat
Author: Kitchens
  • 1/4 Cup olive oil
  • 1 medium onion; minced
  • 3 Tablespoons minced Italian parsley
  • 1 can (28 ounce) plum tomatoes chopped coarsely with juices reserved
  • 1/4 Cup dry white wine
  • 1/2 pound lump crabmeat; picked over and flaked
  • salt and ground black pepper
  • 12 ounces penne (or rotini; medium shells)
  1. 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.
Recipe by Recipes at