| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Italian |
Italian, Shellfish, Pasta |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
md |
Onion, minced |
| 3 |
tb |
Minced Italian parsley |
| 1 |
cn |
(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) |
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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