|Olive oil||2 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Tomato sauce||1 Can (10 oz)|
|Chopped parsley||2 Tablespoon|
|Dried basil||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Pepper white||To Taste|
|Frozen crab/1 can small shrimp, drained||1 Pound (Thawed Drained)|
|Vegetable oil||1 Tablespoon|
|Fusilli/Fettuccini / linguine||1⁄2 Pound|
|Frozen broccoli spears||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
Heat olive oil in a medium saucepan over low heat.
Saute onion in oil until golden.
Add tomato sauce, parsley, sugar, 1/2 teaspoon salt, basil, oregano and pepper.
Bring to a boil.
Reduce heat and simmer 30 minutes.
Stir in crab or shrimp.
Bring 10 cups water to a rapid boil in a heavy 5 quart pot or Dutch oven.
Add 2 teaspoons salt and 1 tablespoon oil.
Gradually add fusilli, fettuccini or linguine, being sure water continues to boil.
Cook pasta uncovered until tender but firm, stirring occasionally.
Drain; set aside.
Cook broccoli in water according to package directions.
Spoon pasta into a large serving dish.
Cover with 1/2 of sauce.
Lay cooked broccoli spears on top of sauce.
Spoon remainder of sauce over broccoli spears.
Makes 4 servings.