Spaghetti With Spicy Scallop Marinara Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 449
- Total Fat
- 5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 28 milligrams
- Sodium
- 177 milligrams
- Carbohydrates
- 75 grams
- Dietary Fiber
- 15 grams
- Protein
- 29 grams
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
- 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.
- 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.
- 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.