Penne with smothered scallops~ tomato~ basil
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Tomatoes - large, ripe OR | |
| 2 | cans | Roma tomatoes |
| 1 | pounds | Scallops |
| 1 | tablespoon | Garlic - chopped fine |
| 1 | teaspoon | Salr |
| 1 | pounds | Dried penne |
| 2 | tablespoons | Italian parsley |
| ⅓ | cup | Olive oil |
| ¼ | teaspoon | Crushed chilli pepper |
| 1 | teaspoon | Lemon zest - grated |
| ½ | cup | Fresh basil leaves |
| 4 | tablespoons | Parmesan cheese - grated |
Directions
Drop tomatoes, briefly into boiling water to loosen skins and peel.
Remove most seeds and chop coarsely. Slice scallops into thin rounds about ¼-inch thick and place in bowl with lemon rind. Saute garlic in oil until pale golden and add the tomatoes, salt and hot pepper flakes. Simmer for 5 minutes. Boil a large pot of water, add salt and pasta. Cook for 7 to 9 minutes, until barely done. Drain and immediately add to sauce. Add basil, chopped parsley and scallops.
Cover pot tightly and remove from heat. Let stand 4 minutes to cook scallops. Remove lid, stir in Parmesan and serve.