Penne with smothered scallops, tomato, basil

4 servings

Ingredients

Quantity Ingredient
8 Tomatoes - large, ripe OR
2 cans Roma tomatoes
1 pounds Scallops
1 tablespoon Garlic - chopped fine
1 teaspoon Salr
1 pounds Dried penne
2 tablespoons Italian parsley
⅓ cup Olive oil
¼ teaspoon Crushed chilli pepper
1 teaspoon Lemon zest - grated
½ cup Fresh basil leaves
4 tablespoons Parmesan cheese - grated

Directions

Drop tomatoes, briefly into boiling water to loosen skins and peel.

Remove most seeds and chop coarsely. Slice scallops into thin rounds about ¼-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.

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