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
- 2 cloves minced garlic
- 28 ounces (one 28-ounce can) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1 pound angel hair pasta
- Grated Parmesan cheese (optional)
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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).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
42g
Fat
6g
Carbs
32g
