Spaghetti with Spicy Scallop Marinara Sauce
Spaghetti with Spicy Scallop Marinara Sauce

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, spaghetti with spicy scallop marinara sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really 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 favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Spaghetti with Spicy Scallop Marinara Sauce is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to 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 that.

The ingredients needed to make Spaghetti with Spicy Scallop Marinara Sauce:
  1. Get To taste kosher salt
  2. Make ready 4 oz spaghetti
  3. Get 1 tbsp extra-virgin olive oil, plus more for drizzling
  4. Make ready to taste red pepper flakes
  5. Get 2 cloves garlic, thinly sliced
  6. Get 1 (14 ounce) can whole Roma tomatoes
  7. Get 1 (1 inch) piece parmesan cheese rind
  8. Make ready 1 Tbs minced fresh or Freeze Dried Basil
  9. 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.

Instructions to make Spaghetti with Spicy Scallop Marinara Sauce:
  1. 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
  2. Add the tomatoes, Parmesan rind, 1/4 cup water, and half of the basil
  3. 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
  4. Bring a large pot of salted water to a boil. Add the pasta and cook until desired
  5. Increase the heat to medium-high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes
  6. Remove the Parmesan rind, add the remaining basil, and season with salt and more red pepper flakes, if desired
  7. 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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