Spaghetti with Spicy Scallop Marinara Sauce
Spaghetti with Spicy Scallop Marinara Sauce

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, spaghetti with spicy scallop marinara sauce. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Spaghetti with Spicy Scallop Marinara Sauce is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Spaghetti with Spicy Scallop Marinara Sauce is something which I have loved my entire life. They are fine and they look fantastic.

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. Homemade Spicy Marinara Sauce Recipe With San Marzano Tomatoes.

To get started with this particular recipe, we have to first prepare a few components. You can have spaghetti with spicy scallop marinara sauce using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Spaghetti with Spicy Scallop Marinara Sauce:
  1. Take To taste kosher salt
  2. Prepare 4 oz spaghetti
  3. Take 1 tbsp extra-virgin olive oil, plus more for drizzling
  4. Take to taste red pepper flakes
  5. Take 2 cloves garlic, thinly sliced
  6. Prepare 1 (14 ounce) can whole Roma tomatoes
  7. Prepare 1 (1 inch) piece parmesan cheese rind
  8. Take 1 Tbs minced fresh or Freeze Dried Basil
  9. Make ready 8 oz bay scallops or sea, cut into quarters

MORE+ LESS Al dente spaghetti served with a rich marinara sauce & seafood. Head to Tesco Real Food to find this spaghetti marinara recipe & lots more Italian recipes. Stir the drained spaghetti and stir through the sauce. Serve in large bowls with a twist of black pepper and fresh parsley leaves.

Steps to make Spaghetti with Spicy Scallop Marinara Sauce:
  1. 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
  2. Add the tomatoes, Parmesan rind, 1/4 cup water, and half of the basil
  3. Bring the sauce to a boil, mash the tomatoes while stirring. Reduce the heat to medium-low; simmer 15 minutes until most of the juice is evaporated. Season with salt
  4. Bring a large pot of salted water to a boil. Add the pasta and cook until desired
  5. Increase the heat to medium-high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes
  6. Remove the Parmesan rind, add the remaining basil, and season with salt and more red pepper flakes, if desired
  7. 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. Serve with some Italian bread

As a good Italian descendent, three things I ALWAYS have available in my pantry are dried pasta (usually spaghetti), cans of peeled tomatoes (San Marzano, of course!) and extra virgin olive oil. The spaghetti sauce was slowly simmering on the stove. My Mom was standing at the stove stirring a batch of her homemade marinara sauce with her tried and true wooden spoon. Prepare Spaghetti: While sauce is simmering, prepare pasta in boiling salted water as label directs. To serve, in large bowl, toss hot pasta with sauce.

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