Succulent Scallops and Spaghetti in Tomato Garlic and Chilli Sauce

    25 min

    The meatiness of the scallops is absolutely gorgeous and the combination of tomato, garlic and chilli in the sauce works wonderfully.


    East Midlands, England, UK
    4 people made this

    Serves: 2 

    • 160g dried spaghetti
    • 1 tablespoon extra virgin olive oil (or cooking spray)
    • 3 garlic cloves, finely chopped
    • 1 onion, finely chopped
    • 1 red chilli, deseeded & finely chopped
    • 1 (400g) tin chopped tomatoes
    • 4 tablespoons black olives, pitted & halved
    • 180g mini scallops
    • 1 teaspoon dried basil

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Boil a saucepan of water and add the pasta to cook until al dente.
    2. Meanwhile, heat the oil in a frying pan (or spray with cooking spray) and add the garlic and onion. Saute for 1 minute on a medium high heat.
    3. Add the chilli to the frying pan and cook for 1 minute, then add the chopped tomatoes and black olives. Cook for a further 5 minutes on a medium heat.
    4. Add the scallops to the tomato sauce and increase the heat. Cook for approximately five minutes, ensuring that they are heated through. Add the basil.
    5. Drain the pasta and add to the frying pan. Stir well to combine and coat with the sauce.
    6. Serve and enjoy!

    Make it healthier

    I always use wholewheat pasta in my pasta dishes to include more wholegrains in my diet.

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