Pasta with scallops and green beans

4 servings

Ingredients

Quantity Ingredient
½ pounds Green beans
Salt & pepper to taste
4 tablespoons Olive oil
2 tablespoons Minced garlic
3 cups Ripe tomatoes, peeled, cubed
2 tablespoons Tomato paste
1 teaspoon Dried marjoram
¼ cup Coarsely chopped fresh basil
½ teaspoon Oregano
¼ teaspoon Red pepper flakes
¾ pounds Bow-tie pasta
1 pounds Bay or sea scallops*

Directions

*Note: If using large sea scallops, cut them in half.

Trim and cut green beans into 1-¼-inch lengths. Drop them into salted boiling water and cook them for 7 minutes or until slightly crisp and tender. Drain immediately and reserve ½ cup of the cooking liquid.

Heat 2 tablespoons of the olive oil in a saucepan over medium heat and add 1 tablespoon of the garlic. Cook briefly without letting it brown. Add tomatoes, tomato paste, marjoram, basil, oregano, red pepper flakes, salt and pepper. Cook, stirring well, for about 5 minutes. Set aside.

Bring 3 quarts salted water to a boil. Add pasta, bring to a boil and cook, stirring, for about 12 minutes or according to package instructions. The pasta should be al dente.

Meanwhile, heat the 2 remaining tablespoons of olive oil in a large saucepan over medium-high heat. Add scallops, remaining garlic and salt and pepper to taste. Cook, stirring, for about 1 minute, then add the tomato sauce, green beans and reserved liquid to the pan. Bring to a boil, then lower the heat to a simmer. Drain pasta and add it to the tomato-scallop mixture. Serve immediately with the remaining basil. Source: Pierre Franey, The New York Times.

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