Ingredients
- 12 penne
- 1 onion (minced)
- 1 shells
- 800 gr tomatoes (plum)
- 130 gr lump crabmeat picked over
- 60 ml dry wine (white)
- 60 ml olive oil
- 5 gr italian parsley (minced)
- 1 gr salt
Meanwhile, bring 6 litre 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.
