Pasta with scallops and green beans
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Green beans |
| Salt & pepper to taste | ||
| 4 | tablespoons | Olive oil |
| 2 | tablespoons | Minced garlic |
| 3 | cups | Ripe tomatoes, peeled, cubed |
| 2 | tablespoons | Tomato paste |
| 1 | teaspoon | Dried marjoram |
| ¼ | cup | Coarsely chopped fresh basil |
| ½ | teaspoon | Oregano |
| ¼ | teaspoon | Red pepper flakes |
| ¾ | pounds | Bow-tie pasta |
| 1 | pounds | Bay or sea scallops* |
Directions
*Note: If using large sea scallops, cut them in half.
Trim and cut green beans into 1-¼-inch lengths. Drop them into salted boiling water and cook them for 7 minutes or until slightly crisp and tender. Drain immediately and reserve ½ cup of the cooking liquid.
Heat 2 tablespoons of the olive oil in a saucepan over medium heat and add 1 tablespoon of the garlic. Cook briefly without letting it brown. Add tomatoes, tomato paste, marjoram, basil, oregano, red pepper flakes, salt and pepper. Cook, stirring well, for about 5 minutes. Set aside.
Bring 3 quarts salted water to a boil. Add pasta, bring to a boil and cook, stirring, for about 12 minutes or according to package instructions. The pasta should be al dente.
Meanwhile, heat the 2 remaining tablespoons of olive oil in a large saucepan over medium-high heat. Add scallops, remaining garlic and salt and pepper to taste. Cook, stirring, for about 1 minute, then add the tomato sauce, green beans and reserved liquid to the pan. Bring to a boil, then lower the heat to a simmer. Drain pasta and add it to the tomato-scallop mixture. Serve immediately with the remaining basil. Source: Pierre Franey, The New York Times.