1/4 cup olive oil 1 onion 3 tablespoon italian parsley 28 ounce tomatoes 1/4 cup dry wine 1/2 pound lump crabmeat picked over 12 penne 1 shells 1/2 teaspoon salt
Instructions
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.