Side Pannel
Penne in Tomato Sauce with Crabmeat
Penne in Tomato Sauce with Crabmeat
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian, Shellfish, Pasta
Ingredients List
- 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)
Directions
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.
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.
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