Penne In Tomato Sauce With Crabmeat

Course : Seafoods
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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
1 teaspoon salt and ground black pepper
12 ounces penne -- (or rotini, med. shells)

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Seafoods Recipes