Spaghetti With Spicy Scallop Marinara Sauce

Photo by Adriana A.
Adapted from foodnetwork.com

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • Kosher salt

  • 12

    ounces multigrain spaghetti

  • 1

    tablespoon extra-virgin olive oil, plus more for drizzling

  • 3

    cloves garlic, thinly sliced

  • 1/4 to 1/2

    teaspoon red pepper flakes, plus more to taste

  • 1

    28-ounce can whole San Marzano tomatoes, crushed by hand

  • 1

    1-inch piece parmesan cheese rind

  • 1

    cup loosely packed fresh basil, sliced, plus more for topping

  • 3/4

    pound bay scallops

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, parmesan rind, 1/2 cup water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt. Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the parmesan rind, add the remaining basil and season with salt and more red pepper flakes. Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil.

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