Step-by-Step Guide to Prepare Perfect Spaghetti with Spicy Scallop Marinara Sauce

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The ingredients needed to make Spaghetti with Spicy Scallop Marinara Sauce:

1. Make ready To taste kosher salt
2. Get 4 oz spaghetti
3. Get 1 tbsp extra-virgin olive oil, plus more for drizzling
4. Make ready to taste red pepper flakes
5. Take 2 cloves garlic, thinly sliced
6. Take 1 (14 ounce) can whole Roma tomatoes
7. Get 1 (1 inch) piece parmesan cheese rind
8. Make ready 1 Tbs minced fresh or Freeze Dried Basil
9. Get 8 oz bay scallops or sea, cut into quarters

MORE+ LESS Prepare Spaghetti: While sauce is simmering, prepare pasta in boiling salted water as label directs. To serve, in large bowl, toss hot pasta with sauce. 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.

Instructions to make Spaghetti with Spicy Scallop Marinara Sauce:

1. 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
2. Add the tomatoes, Parmesan rind, 1/4 cup water, and half of the basil
3. 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
4. Bring a large pot of salted water to a boil. Add the pasta and cook until desired
5. Increase the heat to medium-high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes
6. Remove the Parmesan rind, add the remaining basil, and season with salt and more red pepper flakes, if desired
7. 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. Classic spaghetti and meatballs is the ultimate comfort food.

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