Penne In Tomato Sauce With Crabmeat

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Servings: 4 Difficulty: Intermediate
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Creamy lump crabmeat meets bright, simmered plum tomato sauce in this elegant Italian pasta dish.
Penne in Tomato Sauce With Crabmeat recipe image
Penne in Tomato Sauce With Crabmeat recipe image
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Penne In Tomato Sauce With Crabmeat

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 194.0

Description

This Penne in Tomato Sauce with Crabmeat is a delightful fusion of Italian comfort and seafood elegance. The dish features tender penne pasta tossed in a vibrant, rich sauce made from fresh plum tomatoes, white wine, and aromatic herbs. Sweet, flaky lump crabmeat is gently folded in at the end, preserving its delicate texture and briny flavor. The combination of savory onions, bright tomato acidity, and sweet crab creates a balanced and sophisticated meal. Perfect for a special weeknight dinner or a light lunch, this recipe comes together quickly using simple ingredients. It offers a luxurious twist on classic pasta dishes without being overly complicated, making it an impressive yet approachable option for home cooks.

Ingredients

Directions

  1. Bring 6 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the penne pasta. Cook until just tender, about 9 minutes. Drain the pasta and return it to the pot.
  2. While the pasta cooks, heat olive oil in a medium skillet over medium heat.
  3. Add the minced onion and parsley to the skillet. Saut until the onions soften, about 3 minutes.
  4. Pour in the reserved juices from the canned tomatoes. Simmer until the liquid thickens slightly, about 10 minutes.
  5. Add the chopped tomatoes and dry white wine to the skillet. Simmer to blend the flavors, about 5 minutes.
  6. Gently fold in the lump crabmeat. Simmer just until the crab is heated through, about 3 minutes. Do not overcook.
  7. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper, or to taste.
  8. Pour the crab and tomato sauce over the drained penne in the pot. Toss gently to combine.
  9. Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 194.0kcal
% Daily Value *
Total Fat 17.4g27%
Saturated Fat 2.8g14%
Cholesterol 5.3mg2%
Sodium 84.9mg4%
Total Carbohydrate 6.6g3%
Dietary Fiber 1.6g7%
Sugars 3.7g
Protein 4.0g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Crabmeat cooks very quickly; add it at the end just to warm through to prevent it from becoming tough or rubbery.

For best flavor, pick over the crabmeat carefully to remove any cartilage or shell fragments.

If you prefer a richer sauce, you can add a tablespoon of butter at the very end of cooking.

This dish is best served immediately as the pasta will continue to absorb the sauce and thicken upon standing.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water or wine to loosen the sauce.

Keywords: crabmeat, penne, tomato sauce, italian pasta, seafood dinner, plum tomatoes, white wine, easy pasta, weeknight meal, crab pasta, summer dinner, light main course, homemade sauce, pasta with seafood, simple recipes, family dinner, quick meals, delicious pasta, tomato base, garlic onion
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