Pair with Chardonnay
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.