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Pasta Recipes
Penne in Tomato Sauce
with Crabmeat
1/4 cup of olive oil
1 medium onion, minced
3 tablespoons of minced Italian parsley
one 28 ounce can of plum tomatoes, chopped coarsely with Juices reserved
1/4 cup of dry white wine
1/2 pound of lump crabmeat, picked over & flaked
Salt and ground black pepper
12 ounces of Penne (or rotini, med. shells)
Heat olive oil in a medium skillet. Add the onions and parsley; saute until
onions soften, about 3 minutes. Add reserved juices from the canned
tomatoes; simmer until thickened slightly, about 10 minutes. Add tomatoes
and wine; simmer to blend flavors, about 5 minutes. Add the crabmeat; simmer
until heated through, about 3 minutes. Season with 1/2 teaspoon salt and 1/4
teaspoon ground pepper or to taste. 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. 4 Servings
From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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