Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           olive oil
   1      medium        onion -- minced
   3      tablespoons   minced Italian parsley
  28      ounces        plum tomatoes -- chopped coarsely with juices reserved
     1/4  cup           dry white wine
     1/2  pound         lump crabmeat -- picked over and flaked
                        salt and ground black pepper
  12      ounces        penne -- (or rotini, med. shells)

Preparation:

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. 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.