Angel hair pasta with tomato-scallop sauce

Yield: 1 servings

Measure Ingredient
1 pack Louis Kemp Scallops
2 tablespoons Olive oil
1 medium Onion, chopped
1 small Bell pepper, chopped
1 clove Garlic, minced
2 cans 16 oz. diced tomatoes
1 teaspoon Oregano
Salt and pepper to taste
1 pounds Angel hair pasta cooked

In a skillet, combine oil, onion, bell pepper and garlic. Saute on stove top over medium heat until vegetalbes are tender (do not brown). Add tomatoes, oregano, salt and pepper, and bring to a boil for 1 minute. Reduce heat and simmer for 10 minutes. Add scallops and simmer another 3 minutes. Serve warm sauce over pasta. Top with grated Parmesan cheese (if desired).

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