Served as main course. Non-vegetarian dish.

Italian

1/4 cup Olive Oil

1 Onion, minced

3 Tablespoon minced Italian Parsley

1 can (28 ounce) plum Tomatoes, Chopped coarsely with Juices reserved

1/4 cup Dry white Wine

1/2 pound Lump Crab-meat, picked over and flaked

Salt and ground Black Pepper

12 ounce Penne (or Rotini medium 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.

Serves: 4

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