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Ingredientes
- 1/4 c. extra virgin olive oil
- 1 med onion, chopped
- 3 Tbsp. chopped Italian parsley
- 1 can plum tomatoes, (28 oz)
- Â Â minced coarsely with
- Â Â juices reserved
- 1/4 c. dry white wine
- 1/2 lb lump crabmeat, picked over
- Â Â and flaked
- Â Â salt and grnd black
- Â Â pepper
- 12 ounce penne, (or possibly rotini, med. shells)
Direcciones
- Heat extra virgin olive oil in a medium skillet. Add in the onions and parsley; sauteeuntil onions soften, about 3 min. Add in reserved juices from the canned tomatoes; simmer till thickened slightly, about 10 min. Add in tomatoes and wine; simmer to blend flavors, about 5 min. Add in the crabmeat; simmer till heated through, about 3 min. Season with 1/2 tsp. salt and 1/4 tsp. grnd pepper or possibly to taste.
- Meanwhile, bring 6 qts water to boil in a soup kettle. Add in 1 Tbsp. salt and penne; cook till just tender, about 9 min. Drain and return penne to soup kettle. Add in sauce; toss to combine. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 4 servings | |
| Calories 527 | |
| Calories from Fat 137 | 26% |
| Total Fat 15.6g | 20% |
| Saturated Fat 2.27g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 266mg | 11% |
| Potassium 565mg | 16% |
| Total Carbs 69.45g | 19% |
| Dietary Fiber 3.7g | 12% |
| Sugars 5.7g | 4% |
| Protein 23.49g | 38% |
