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
It is quite possible to trace the history of written cooking instructions way back into the far past, in fact as far back into history as the ancient Egyptians, and possibly even further than that. However, in the main part, these ancient cookbooks were just very simple pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts is a collection of clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. As we move into Roman times around 25BC a man called Apicius created some scripts showing how to cook the recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into starters, main course and desserts, a very modern way of dining. Additionally, he describes how the ancient Romans used many different aromatic flavours, including some familiar names like thyme, mint and parsley. Moving on, we have some books which date from the 14th Century ; a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, they are not about the indian curry that we all know today, but rather accounts of the types of food served to the rich people of those days. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from Arab cooking, such as basil and coriander. These new herbs and spices prompted an eruption in manuscripts on food, some of which still exist in academic collections. During the following few centuries, the powerful families of the West competed to serve up the most exotic meals, and as a result the best chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and recording recipes for their fellow cooks to enjoy. By the advent of the 1900s, recipe books are in great demand, mostly as a result of increased literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Penne In Tomato Sauce With Crabmeat recipe.
