1/4 cup Olive oil
1 md 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 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 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.