- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 106 Times
Spaghetti al Pomodoro e Cappe Sante
Sweet-tasting and refreshing, this is a wonderful summer pasta dish. If you can, get the "dry" scallops instead of the "wet" ones. Though the wet ones may look better, dry scallops are sweeter and taste better.
- 1½ pounds fresh tomatoes
- 1 medium clove garlic
- 1/8 teaspoon hot red pepper flakes
- 3 tablespoons extra virgin olive oil
- 1 pound sea scallops
- 1 pound spaghetti (linguine is also good)
- 12 fresh basil leaves
1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
2. Peel the tomatoes and coarsely chop them. Peel the garlic clove and finely chop it.
3. Put the garlic, hot red pepper flakes, and the olive oil in a 12-inch skillet and place over medium-high heat. As soon as the garlic begins to sizzle, add the tomatoes. Season with salt and cook until the liquid the tomatoes release has evaporated, 10 to 12 minutes.
4. While the tomatoes are cooking, cut the scallops into ¼-inch dice.
5. When the tomatoes are ready, add about 2 tablespoons salt to the boiling pasta water, add the spaghetti, and stir until all the strands are submerged. Cook until al dente.
6. Shred the basil leaves and add them to the pan with the tomatoes. Raise the heat to high and add the scallops. Cook until the scallops are done, 1 to 2 minutes, then remove from the heat.
7. When the pasta is done, drain well, toss with the sauce, and serve at once.
© 2009 Giuliano Hazan
Note from Cookstr's Editors
Nutritional information includes 1/8 teaspoon of added salt per serving.