Spaghetti with Spicy Scallop Marinara Sauce


  • 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
  • 28-ounce can whole San Marzano tomatoes, crushed by hand
  • 1-inch piece parmesan cheese rind
  • 1 cup loosely packed fresh basil, sliced, plus more for topping
  • 3/4 pound bay scallops


  1. Bring a large pot of salted water to a boil.  Add the pasta and cook as the label directs.
  2. 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.
  3. 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.
  4. 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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