Ingredients for Angel Hair Pasta With Tomato Scallop Sauce
- 1 pound scallops
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- Garlic Clove
- Diced Tomatoes
- 1 teaspoon dried oregano
- Salt & Pepper
- Angel Hair Pasta
How to Make Angel Hair Pasta With Tomato Scallop Sauce
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 1/2 cup chopped onion, 1/2 cup chopped bell pepper, and 2 cloves minced garlic to the skillet. Sauté for 5-7 minutes, until vegetables are softened.
- Stir in 28 ounces (one 28-ounce can) crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
- Add 1 pound of scallops to the sauce. Simmer for another 3-5 minutes, or until the scallops are cooked through and opaque.
- While the sauce simmers, cook 1 pound of angel hair pasta according to package directions.
- Drain the pasta and add it to the skillet with the sauce. Toss gently to combine.
- Serve immediately, topped with grated Parmesan cheese (optional).
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
42g
Fat
6g
Carbs
32g
