Chinese CuisineJapanese Cuisine
Penne in Tomato Sauce with Crabmeat
Ingredients :
  • 1/4 cup olive oil
  • 1 medium onion, minced
  • 2 cloves garlic, finely chopped
  • 3 tablespoons minced 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
  • 12 ounces penne
  • Salt and ground black pepper to taste
Preparation :
  1. Heat olive oil in a medium skillet. Add the onions and garlic; sauteabout 2-3 minutes.
  2. Add reserved juices from the canned tomatoes; simmer until thickened slightly, about 10 minutes.
  3. Add tomatoes and wine; simmer to blend flavors, about 5-8 minutes.
  4. Add the crabmeat and parsley. Season with salt and ground pepper to taste. Cook for 3-5 minutes.
  5. 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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