Pasta with Scallops and Green Beans
 
Author:
Recipe type: Pasta
Serves: 4
Ingredients
  • 1/2 pound green beans
  • salt and 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
  • 1/4 Cup coarsely chopped fresh basil
  • 1/2 teaspoon oregano
  • 1/4 teaspoon red pepper flakes
  • 3/4 pound bow-tie pasta
  • 1 pound bay or sea scallops*
Instructions
  1. *Note: If using large sea scallops, cut them in half.
  2. Trim and cut green beans into 1-1/4-inch lengths. Drop them into salted boiling water and cook them for 7 minutes or until slightly crisp and tender. Drain immediately and reserve 1/2 cup of the cooking liquid.
  3. 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.
  4. 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.
  5. 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.
  6. Source: Pierre Franey, The New York Times.
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.