Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, spaghetti with spicy scallop marinara sauce. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Spaghetti with Spicy Scallop Marinara Sauce is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Spaghetti with Spicy Scallop Marinara Sauce is something that I have loved my whole life.
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.
To get started with this recipe, we have to prepare a few ingredients. You can have spaghetti with spicy scallop marinara sauce using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Spaghetti with Spicy Scallop Marinara Sauce:
- Get kosher salt
- Get spaghetti
- Prepare extra-virgin olive oil, plus more for drizzling
- Prepare red pepper flakes
- Prepare garlic, thinly sliced
- Prepare can whole Roma tomatoes
- Prepare piece parmesan cheese rind
- Prepare minced fresh or Freeze Dried Basil
- Get 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:
- 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
- Add the tomatoes, Parmesan rind, 1/4 cup water, and half of the basil
- 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
- Bring a large pot of salted water to a boil. Add the pasta and cook until desired
- Increase the heat to medium-high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes
- Remove the Parmesan rind, add the remaining basil, and season with salt and more red pepper flakes, if desired
- 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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