Penne in tomato sauce with crabmeat
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Penne in tomato sauce with crabmeat
  Penne    Italian    Shellfish    Pasta    Sauces  
Last updated 6/12/2012 12:50:14 AM. Recipe ID 11713. Report a problem with this recipe.
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      Title: Penne in tomato sauce with crabmeat
 Categories: Italian, Shellfish, 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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Recipe ID 11713 (Apr 03, 2005)

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