Title: Penne in Tomato Sauce with Crabmeat
Categories: Italian Seafood Pasta
Yield: 4 Servings

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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