Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)

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.

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