Spaghetti with Scallops, Fresh Tomatoes, and Basil

Spaghetti al Pomodoro e Cappe Sante

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

Sweet-tasting and refreshing, this is a wonderful summer pasta dish. If you can, get the “dry” scallops instead of the “wet” ones. Though the wet ones may look better, dry scallops are sweeter and taste better.

Ingredients

  • pounds fresh tomatoes
  • 1 medium clove garlic
  • teaspoon

Method

  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Peel the tomatoes and coarsely chop them. Peel the garlic clove and finely chop it.
  3. Put the garlic, hot red pepper flakes, and the olive oil in a 12-inch skillet and place over medium-high heat. As soon as the garlic begins to sizzle, add the tomatoes. Se