Penne With Smothered Scallops~ Tomato~ Basilitalian, main dish, pasta 8 tomatoes - large, ripe or 2 can roma tomatoes 1 lb scallops 1 tablespoon garlic - chopped fine 1 teaspoon salr 1 lb 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. |
