Ingredients
1/4 cup olive oil
1 medium onion, minced
3 tbsp minced italian parsley
1 can (28 ounce) plum tomatoes,
1 chopped coarsely with
1 juices reserved
1/4 cup dry white wine
1/2 lb lump crabmeat, picked over
1 and flaked
1 salt and ground black
1 pepper
12 oz penne (or rotini, med.
1 shells)
Directions
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.
Servings: 4 servings
Penne In Tomato Sauce With Crabmeat Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Meat; Sauce; Seafood
The History of Recipes
We can track the history of `recipes` far back into antiquity, certainly as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that maybe, sadly, these old recipes were just basic hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. As we move into The time of the romans 25BC a man called Apicius assembled a few documents which described recipes cooked by the Romans. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius also tells us how the ancient cooks were skilled in the use of many spices, including a few that are still present in modern kitchens like thyme, mint and asafoetida. Moving on, there are two books which were published in the 1300s ; a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these have no connection with the spicy food that is popular today, but instead accounts of the types of food cooked for the upper classes of the time. Later, in the 15th century, the Crusaders brought back many new foods and herbs from middle-east cuisine, including spices such as parsley and basil. The introduction of these new herbs and spices prompted an explosion in cookery books, many of which are now in private cookery archives. During the next few hundred years, the powerful families of the West tried to offer the most extravagent meals, and because of this chefs and their recipe collections were highly sought after. Even so, it wasn`t until the 19th century the formal cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and recording recipes to help cooks of their time. By the time we get to the twentieth century, recipe books are starting to become popular mostly as a result of higher levels of literacy, leisure time and being a little richer. Like it or not, the introduction of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Penne In Tomato Sauce With Crabmeat recipe.
