Spaghetti With Spicy Scallop Marinara Sauce Recipe 445

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SPAGHETTI WITH SPICY SCALLOP MARINARA SAUCE RECIPE - (4.4/5)



Spaghetti With Spicy Scallop Marinara Sauce Recipe - (4.4/5) image

Provided by á-10360

Number Of Ingredients 9

Kosher salt
12 ounces multigrain spaghetti
1 tablespoon extra-virgin olive oil, plus more for drizzling
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes, plus more to taste
1 28-ounce can whole San Marzano tomatoes, crushed by hand
1 1-inch piece parmesan cheese rind
1 cup loosely packed fresh basil, sliced, plus more for topping
3/4 pound bay scallops

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Meanwhile, 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. Add the tomatoes, parmesan rind, 1/2 cup water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt. Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the parmesan rind, add the remaining basil and season with salt and more red pepper flakes. 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.

QUICK AND EASY SPAGHETTI WITH MARINARA SAUCE



Quick and Easy Spaghetti with Marinara Sauce image

This speedy spaghetti has just five ingredients: pasta, tomatoes, garlic, olive oil and Parmesan.

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 6

Kosher salt and freshly ground black pepper
1 pound spaghetti
One 32-ounce can whole peeled plum tomatoes
3 garlic cloves
1/4 cup extra-virgin olive oil
Grated Parmesan, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions and then drain.
  • While the pasta is cooking, puree the tomatoes with their juice in a blender with the garlic cloves, 1 teaspoon salt, and a few grinds of pepper.
  • Heat the oil in a large heavy skillet over medium-high heat. Careful of it splashing, pour the tomato puree into the hot oil and cook, stirring occasionally, until slightly thickened, about 5 minutes. Add the cooked pasta to the sauce and toss until coated. Season with salt and pepper. Serve with grated Parmesan.

SPAGHETTI WITH MARINARA SAUCE



Spaghetti With Marinara Sauce image

Quick and easy! Leftover sauce can be easily frozen for a later meal.

Provided by ANGCHICK

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 14

1 pound spaghetti
1 (28 ounce) can crushed tomatoes
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 tablespoon minced garlic
2 teaspoons white sugar
2 teaspoons dried parsley
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon ground black pepper
1 ½ tablespoons capers
1 pinch crushed red pepper flakes

Steps:

  • In a large saucepan combine crushed tomatoes, diced tomatoes, tomato sauce, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, and ground black pepper. Add capers and crushed red pepper if desired. Cover. Bring to a boil.
  • Lower heat and simmer, with cover, for 45 to 60 minutes.
  • As simmering time nears, in a large pot with boiling salted water cook spaghetti until al dente.
  • Toss spaghetti with cooked sauce. Serve warm.

Nutrition Facts : Calories 272.6 calories, Carbohydrate 55.9 g, Fat 1.3 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 0.2 g, Sodium 716.5 mg, Sugar 6 g

SPAGHETTI WITH SCALLION SAUCE



Spaghetti with Scallion Sauce image

Categories     Garlic     Onion     Pasta     Vegetarian     Quick & Easy     Parmesan     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 8

1 lb spaghetti
1/3 cup olive oil
4 cups chopped scallions (from 4 bunches)
2 garlic cloves, finely chopped
1 teaspoon finely grated fresh lemon zest
3/4 teaspoon salt
1/2 teaspoon black pepper
1 oz finely grated Parmigiano-Reggiano (1/2 cup)

Steps:

  • Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
  • While pasta cooks, heat 3 tablespoons olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.
  • Transfer scallion mixture to a blender and add zest, salt, pepper, remaining olive oil, and 1/2 cup pasta-cooking water, then purée until smooth. (Use caution when blending hot liquids.)
  • Drain pasta in a colander and return to pot.
  • Toss pasta with scallion purée, cheese, and salt and pepper to taste over moderate heat until pasta is well coated.

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