Recipe - Penne In Tomato Sauce With Crabmeat

One fourth cup Olive oil
1 md Onion, minced
3 tablespoon Minced Italian parsley
1 cn (28 ounce) plum tomatoes,
Chopped coarsely with
Juices reserved
One fourth cup Dry white wine
One half pound Lump crabmeat, picked over
And flaked
Salt and ground black
Pepper
12 ounce 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 One half teaspoon salt
and One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini