The Ultimate Spicy Scallop Pasta with a San Marzano Marinara
A flavorful and spicy seafood pasta dish featuring bay scallops in a classic marinara sauce. The sauce is made with hand-crushed San Marzano tomatoes, garlic, red pepper flakes, and infused with the flavor of a Parmesan cheese rind. The bay scallops are cooked directly in the simmering sauce, which is then tossed with cooked multigrain spaghetti and fresh basil for a complete and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling, Simmering
- Cuisine: Italian
Ingredients
- Kosher salt
- 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
- 1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
- 1 (1-inch) piece parmesan cheese rind
- 1 cup loosely packed fresh basil, sliced, plus more for topping
- 3/4 pound bay scallops
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente.
- Meanwhile, heat the olive oil in a saucepan over medium heat. Add the sliced garlic and red pepper flakes and cook, stirring, for about 1 minute until the garlic softens.
- Add the hand-crushed tomatoes, the parmesan rind, 1/2 cup of water, and half of the sliced basil to the saucepan.
- Bring the sauce to a boil, then stir, reduce the heat to medium-low, and let it simmer for 15 minutes. Season with salt.
- Increase the heat under the sauce to medium-high. Add the bay scallops and cook for about 5 minutes, stirring occasionally, until they are opaque and cooked through.
- Remove and discard the parmesan rind from the sauce. Stir in the remaining sliced basil and season with more salt and red pepper flakes if desired.
- Drain the cooked pasta and add it to the skillet with the sauce. Toss well to combine.
- Divide the pasta among bowls, drizzle with a little more olive oil, and top with more fresh basil before serving.
Notes
- Simmering a Parmesan cheese rind in the sauce is a classic Italian technique that adds a deep, savory umami flavor. Remember to remove it before serving.
- The heat level can be adjusted by using more or less red pepper flakes.
- Cooking the scallops directly in the sauce at the end ensures they are perfectly cooked and tender.
Find it online: https://cookupjoy.com/spicy-scallop-pasta/