Spice up your mid-week meal with a pasta featuring sweet Tasmanian scallops in a spicy tomato sauce.
How long will it take?
What’s the serving size?
What do I need?
3 tbsp extra virgin olive oil, plus an extra dash for cooking the pasta
1 large sweet chilli, finely diced
1 birdseye chilli, seeds removed, finely diced
1 small red capsicum, diced
1 brown onion, finely diced
2 cloves garlic, finely chopped
410 g can diced tomatoes
½ cup water
Salt, to taste
400 g fresh pasta
2 tbsp salted butter
700 g Tasmanian scallops
Freshly shaved Parmesan to serve
How do I make it?
Heat olive oil over medium heat in a large frying pan. Add onion and cook, stirring frequently until it has softened. Add garlic, chilli and capsicum to the pan and cook, stirring occasionally for 5 minutes. Add diced tomatoes and water and reduce heat to a simmer. Season to taste and cook, uncovered for 10 minutes. If the sauce becomes too thick, add more water.
Meanwhile, cook the pasta following the directions on the pack in a saucepan of boiling, salted water with a dash of olive oil.
While pasta and sauce are cooking, heat a frying pan over medium-high heat. Pat scallops dry with paper towel. Melt butter in frying pan, add scallops and cook for 1-2 minutes per side.
Drain pasta and add it to the tomato sauce, tossing to coat. Add scallops and stir gently to coat. Divide pasta among bowls and serve with shaved parmesan.