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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/4 cup olive oil

  3. 1 medium onion -- minced

  4. 3 tablespoons minced Italian parsley

  5. 1 can plum tomatoes -- (28 ounce)

  6. chopped coarsely with

  7. juices reserved

  8. 1/4 cup dry white wine

  9. 1/2 pound lump crabmeat -- picked over

  10. and flaked

  11. salt and ground black

  12. pepper

  13. 12 ounces penne --

  14. shells)

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a medium skillet. Add the onions and parsley; sauté‚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.

  2. 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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