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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 5 |
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From Connecticut Cooks. Ingredients:
1/4 cup oil |
2 garlic cloves, chopped |
3/4 cup onion, finely chopped |
1/2 cup fresh parsley, chopped, plus some to sprinkle on pasta if you like |
1 (6 ounce) can tomato paste |
1 cup water |
1 (16 1/3 ounce) can tomatoes, crushed |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
1 1/2 teaspoons dried oregano |
13 ounces canned crabmeat, drained, picked over |
1/3 cup sherry wine |
parmesan cheese |
Directions:
1. Saute garlic, onion and parsley in hot oil gently.
2. Combine tomato paste with water, a little at a time, until smooth and add to pan.
3. Add tomatoes, salt, pepper, and oregano.
4. Bring to a boil; reduce heat and simmer, uncovered for about an hour, stirring occasionally.
5. Add crab and sherry, simmering for 15 more minutes.
6. Serve with favorite pasta and sprinkle with Parmesan cheese and more parsley.
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