Penne In Tomato Sauce With Crabmeat
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Italian | Italian, Pasta, Shellfish | 4 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 | Onion, minced | |
| 3 | T | Minced Italian parsley |
| 1 | 28 ounce plum tomatoes | |
| Chopped coarsely with | ||
| Juices reserved | ||
| 1/4 | c | Dry white wine |
| 1/2 | lb | Lump crabmeat, picked over |
| And flaked | ||
| Salt and ground black | ||
| Pepper | ||
| 12 | oz | Penne, or rotini med. |
| Shells), Shells |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 378
Calories From Fat: 175
Total Fat: 19.9g
Cholesterol: 0mg
Sodium: 209.9mg
Potassium: 405.3mg
Carbohydrates: 39.7g
Fiber: 10g
Sugar: 1.3g
Protein: 9.8g