Penne in Tomato Sauce with Crabmeat

• 1/4 cup olive oil
• 1 medium onions minced
• 3 tablespoon italian parsley minced
• 28 ounce italian plum (roma) tomatoes canned, chopped coarsely with juices reserved
• 1/4 cup white wine dry
• 1/2 pound crab meat picked over and flaked
• 1 x salt and black pepper
• 12 ounce pasta, penne or rotinit, medium shells

1. Heat olive oil in a medium skillet.
2. Add the onions and parsley; saute until onions soften, about 3 minutes.
3. Add reserved juices from the canned tomatoes; simmer until thickened slightly, about 10 minutes.
4. Add tomatoes and wine; simmer to blend flavors, about 5 Add the crabmeat; simmer until heated through, about 3 Season with 1/2 teaspoon salt and 1/4 teaspoon ground pepper or to taste.
5. Meanwhile, bring 6 quarts water to boil in a soup kettle.
6. Add 1 tablespoon salt and penne; cook until just tender, about 9 minutes.
7. Drain and return penne to soup kettle.
8. Add sauce; toss to combine.
9. Serve immediately.

olive oil, onions, italian parsley, italian plum, white wine, crab meat, salt, pasta

Taken from recipeland.com/recipe/v/penne-tomato-sauce-crabmeat-42179 (may not work)