Penne In Tomato Sauce With Crabmeat

1/4 cup olive oil
1 medium onion, minced
3 tablespoon minced italian parsley
1 can (28 ounce) plum tomatoes,
1 chopped coa rsely 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)
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.