Ingredients
- 12 penne
- 1 onion (minced)
- 1 shells
- 28 ounce tomatoes (plum)
- 1/2 pound lump crabmeat picked over
- 1/4 cup dry wine (white)
- 1/4 cup olive oil
- 3 tablespoon italian parsley (minced)
- 1/2 teaspoon salt
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.
