Penne In Tomato Sauce With Crabmeat

Serves:

Ingredients:

1/4 c Olive oil
12 oz Penne (or rotini, med.
Pepper
Salt and ground black
And flaked
1/2 lb Lump crabmeat, picked over
1/4 c Dry white wine
Juices reserved
Chopped coarsely with
1 cn (28 ounce) plum tomatoes,
3 tb Minced Italian parsley
1 md Onion, minced
Shells)

Method:

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.