Angel Hair Pasta with Scallops and Spicy Tomato Sauce

Always use a wine to cook with that you would drink on its own. Plus, you’ll have your dinner drink ready to go.

Pasta is the great delivery system for so many different flavors and sauces. From cheese to butter to tomato, if it can stick to the pasta, it is bound to be delicious. I took some sea scallops and paired it up with a spicy tomato sauce for a dinner that was fast and tasty.

SOFTWARE

·         2 T. olive oil

·         2 T. garlic, minced

·         1/4 yellow onion, diced

·         1 lb. sea scallops

·         3/4 c. white wine

·         16 oz. angel hair pasta, dried

·         10 oz. can tomatoes with green chiles

·         2 t. basil, dried

·         1 t. Italian seasoning

·         Kosher salt

·         Freshly ground black pepper

METHOD

1.       In a large skillet, warm up the olive oil over medium heat.

2.       After the oil is shimmering, add the garlic and onion, stirring for about 2 minutes.

3.       Cut each scallop into quarters and add to the skillet.

4.       Cook for 3 minutes or until the scallops become pale white.

5.       With a spider or slotted spoon, remove the scallops to a bowl. It is okay if you leave the garlic and onion behind.

6.       Raise the burner heat to medium high.

7.       Add the wine and bring to a boil. Cook until the wine reduces by half.

8.       While this is going on, cook the pasta to the package instruction. Drain thoroughly and move to a large bowl.

9.       Once the wine has reduced, add the tomatoes and seasoning. Cook for another 3 minutes.

10.   Pour the sauce over the pasta and toss to combine.

11.   Serve with salt and pepper on the side so people can season to their own tastes.

12.   Enjoy.

VARIANTS

If you don’t want to go spicy, use simple diced tomatoes. If you want to go more spicy, add about 1/4 t. of cayenne pepper with the tomatoes. Be gentle. Don’t burn yourself out.