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Penne in Tomato Sauce with Crabmeat

Penne in Tomato Sauce with Crabmeat is a volume 7-01 jan 2004 recipe made with Olive Oil, Onion, Fresh Italian Parsley, Dry White Wine, and Crabmeat Salt Ground Black Pepper. Ready in about 30 min, it serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/4 cup
• 1
• 3 tbsp
• 28 oz
• 1/4 cup
• 1/2 lb
• 12 oz

Method (preview)

1. 1

   Heat olive oil in a medium skillet.

2. 2

   Add the onions and parsley; saute until onions soften, about 3 minutes.

3. 3

   Add reserved juices from the canned tomatoes; simmer until thickened slightly, about 10 minutes.

4. 4

   Add the tomatoes and wine; simmer to blend flavors, about 5 minutes.

5. 5

   Add the crabmeat; simmer until heated through, about 3 minutes.

6. 6

   Season with 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste.

7. 7

   Meanwhile, bring 6 quarts water to boil in a soup kettle.

8. 8

   Add 1 tablespoon salt and penne; cook until just tender, about 9 minutes.

9. 9

   Drain and return penne to the soup kettle.

10. 10

    Add sauce; toss to combine.

11. 11

    Serve immediately.

12. 12

    NOTES: Quick and simple saute with robust pasta.

13. 13

    Contributed to the FareShare Gazette by Robin; 13 January 2004. www.fareshare.net