Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Seafood
Amount Measure Ingredient -- Preparation Method
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1/2 lb Green beans
Salt & pepper to taste
4 T Olive oil
2 T Minced garlic
3 c Ripe tomatoes, peeled, cubed
2 T Tomato paste
1 t Dried marjoram
1/4 c Coarsely chopped fresh basil
1/2 t Oregano
1/4 t Red pepper flakes
3/4 lb Bow-tie pasta
1 lb Bay or sea scallops*
*Note: If using large sea scallops, cut them in half.
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.
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.
