Spaghetti With Spicy Scallop Marinara Sauce

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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


  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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