Spaghetti with Spicy Scallop Marinara Sauce - Jenny Dawn Cellars

Spaghetti with Spicy Scallop Marinara Sauce

Spaghetti with Spicy Scallop Marinara Sauce

Pair with Chardonnay


Kosher salt

12 ounces multigrain spaghetti

1 Tbsp. extra virgin olive oil, plus more for drizzling

3 cloves garlic, thinly sliced

¼ to ½ tsp red pepper flakes, plus more to taste

1 28 ounce can whole San Marzano tomatoes, crushed by hand

¼ cup of parmesan cheese

1 cup loosely packed fresh basil, sliced, plus more for topping

¾ pound of bay scallops


Bring a large pot of salted water to 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, ½ cup of 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. 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 and Parmesan cheese.

Posted in Recipes by Jennifer McDonald on March 1, 2021.

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