1/4 c  Olive oil
1 md Onion, minced
3 tb Minced Italian parsley
1 cn (28 ounce) plum tomatoes,
Chopped coarsely with
Juices reserved
1/4 c  Dry white wine
1/2 lb Lump crabmeat, picked over
And flaked
Salt and ground black
Pepper
12 oz 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.