Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, spaghetti with spicy scallop marinara sauce. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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. Homemade Spicy Marinara Sauce Recipe With San Marzano Tomatoes.
Spaghetti with Spicy Scallop Marinara Sauce is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Spaghetti with Spicy Scallop Marinara Sauce is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have spaghetti with spicy scallop marinara sauce using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Spaghetti with Spicy Scallop Marinara Sauce:
- Get To taste kosher salt
- Get 4 oz spaghetti
- Take 1 tbsp extra-virgin olive oil, plus more for drizzling
- Take to taste red pepper flakes
- Get 2 cloves garlic, thinly sliced
- Get 1 (14 ounce) can whole Roma tomatoes
- Get 1 (1 inch) piece parmesan cheese rind
- Make ready 1 Tbs minced fresh or Freeze Dried Basil
- Prepare 8 oz bay scallops or sea, cut into quarters
Classic spaghetti and meatballs is the ultimate comfort food. It's easy to make, full of flavor and the whole family can enjoy it. Remove from heat and dry meatballs on paper towels. Get ready to gobble up your new family favorite - a one-pot spaghetti dinner doused in Marinara sauce.
Steps to make Spaghetti with Spicy Scallop Marinara Sauce:
- 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, Parmesan rind, 1/4 cup water, and half of the basil
- Bring the sauce to a boil, mash the tomatoes while stirring. Reduce the heat to medium-low; simmer 15 minutes until most of the juice is evaporated. Season with salt
- Bring a large pot of salted water to a boil. Add the pasta and cook until desired
- Increase the heat to medium-high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes
- Remove the Parmesan rind, add the remaining basil, and season with salt and more red pepper flakes, if desired
- 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. Serve with some Italian bread
The spaghetti sauce was slowly simmering on the stove. My Mom was standing at the stove stirring a batch of her homemade marinara sauce with her tried and true wooden spoon. We looked forward to spaghetti nights in our home and filling our bowls to the brim with pasta and fresh tomato marinara. As a good Italian descendent, three things I ALWAYS have available in my pantry are dried pasta (usually spaghetti), cans of peeled tomatoes (San Marzano, of course!) and extra virgin olive oil. Al dente spaghetti served with a rich marinara sauce & seafood.
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