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
Historians have tracked the existence of recipes far back into ancient history, in truth as far as the ancient Egyptians, and quite possibly further than that. Having said that, these, ancient cookbooks were just simple pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to experts are some tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of scripts which described recipes prepared by the Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Aspicius describes how the ancient Romans made use of many aromatic flavours, including a few that will be familiar to modern cooks for example thyme, rue and asafoetida. In the 15th century, people returning from the crusades brought us many new spices and herbs from the Middle-East, including coriander, parsley, basil and rosemary. These new culinary innovations caused a surge in cookery books, some of which are now in academic collections. By the arrival of the twentieth century, cookery books are increasing in popularity mostly due to increased literacy, people having increased free time and disposable income. The introduction of television gave us celebrity chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Penne In Tomato Sauce With Crabmeat recipe.
