[BIGLOOK]

Purloined from Biba Caggiano.

I like quick pasta sauces that don't come from a jar or a can. I also like to have something really delicious on the cheap.


Tonnarelli con Sugo di Cape Sante
(Tonnarelli with spicy scallop sauce)

The sauce.

• 1/3 cup olive oil
• 3/4 lb sea scallops, cut into 1/2 inch cube. (Expensive. Go to the frozen food section and look for scallop pieces that have been trimmed, They're the right size and half the price.)
• 1 garlic clove, finely minced.
• 1 tbspn finely minced sun dried tomatoes.
• Crushed red pepper flakes to taste. (I like it spicy)
• Salt to taste.
• 1/2 cup dry white wine.
• 1 cup pureed Italian plum tomatoes.
• 2 tbspns chopped fresh parsley
• 1 tbspn butter.
  
  Heat the oil on high heat, add scallops and cook, stirring until slightly cooked, about a minute; add garlic and tomato and crushed pepper....salt and stir a few times. Add wine, cook till juices are reduced by half, a minute or two; add tomatoes, cook till sauce starts to thicken. Stir in parsley and butter and turn heat way down to warm.
  
  Tonnarelli is a string pasta....substitute spaghetti, thin spaghetti as you like it. Cook the pasta.(Save some of the pasta water.)
  
  Toss the pasta with the sauce and serve with crusty fresh bread.

This can be made in half and hour.

[luvie]

My goodness, that sounds soooooo good. Making me hungry...I didn't get near enough for supper tonight.

I talked to a friend of mine that lives over there, and she said it's quite cold where she is. I think she lives on the island where all the mountains with snow are.

[mylife]

Very nice BL!

Olive oil and tomato, garlic...you got sauce.

I always add red pepper flakes but some dont like it. I like anchovie in there but some dont like it. Oh and I like to finish with a white wine when using sweet seafood

Its as fast to make a good fresh sauce as it is to warm the contents of a can.

Good job!

[MS.BEHAVIN]

Ooooooo!
Very nice!
Thanks BL!
*HUG*
Ms.B

[AZamericonnie]

Tonnarelli with spicy scallop sauce

Now this is an interesting sauce, I do love scallops! Printed out for cooking soon!