Penne With Smothered Scallops, Tomato, Basilitalian, pasta, seafood 8 Tomatoes - large; ripe OR 2 can Roma tomatoes 1 pound Scallops 1 tablespoon Garlic - chopped fine 1 teaspoon Salr 1 pound Dried penne 2 tablespoon Italian parsley 1/3 cup Olive oil 1/4 teaspoon Crushed chilli pepper 1 teaspoon Lemon zest - grated 1/2 cup Fresh basil leaves 4 tablespoon Parmesan cheese - grated Drop tomatoes, briefly into boiling water to loosen skins and peel. Remove most seeds and chop coarsely. Slice scallops into thin rounds about 1/4-inch thick and place in bowl with lemon rind. Saute garlic in oil until pale golden and add the tomatoes, salt and hot pepper flakes. Simmer for 5 minutes. Boil a large pot of water, add salt and pasta. Cook for 7 to 9 minutes, until barely done. Drain and immediately add to sauce. Add basil, chopped parsley and scallops. Cover pot tightly and remove from heat. Let stand 4 minutes to cook scallops. Remove lid, stir in Parmesan and serve. |
