Penne w/Crabmeat
Source of Recipe
From My File: McClug (Origin unknown)
List of Ingredients
1/4 cup olive oil
1 medium onion, minced
3 tablespoons minced Italian parsley
1 (28-ounce) can 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 to taste
12 ounces penne (or rotini or medium shells)
Recipe
1. 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.
2. 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.
3. 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.
Serves 4
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