Recipe: Pasta with Scallops, Cherry Tomatoes, and Basil
Pasta has always been my favorite blank canvas food. It allows for so much creativity in the kitchen. One of my favorite ways to eat pasta is with my family’s homemade Sunday Sauce (sometimes called gravy), it’s a heavy sauce that is as full of flavor as it is with love. However, a simple recipe – like this Pasta with Scallops, Cherry Tomatoes, and Basil one – sometimes is just what you need, it doesn’t take long and is filling and flavorful!
I made this sometime on a lazy day this past July, it features my favorite ingredients – basil, tomatoes, scallops, and – of course – garlic! I also recommend you serve with some pecorino romano on the side – I don’t mention it in the recipe, as that sort of something my family does with all pasta’s
- 25 Grape tomatoes, sliced lengthwise down the middle
- 1 Tsp of salt
- 1/2 Cup of basil, chiffonade
- 1/4 Cup olive oil
- 1 Shallot, diced
- 4 Cloves of garlic, minced
- 2lbs Small scallops
- 1 Package of your favorite spaghetti (or angel hair), cooked according to the directions on the package
- Brill a large pot of water to a boil, cook your pasta according to your preference or just by following the directions on the box of pasta. While your pasta is boiling prep your ingredients.
- In a large saute pan heat the olive oil at medium heat, add the diced shallots and cook until translucent. Add the garlic and cook for about a minute more, then add your sliced grape tomatoes and basil, cooking for about 4 to 5 minutes. Add the scallops and reduce heat to low. Turn off the heat once the scallops have cooked – this should usually (in my experience) take anywhere from 4 to 6 minutes, it’s important to keep an eye on your scallops as you don’t want to overcook them.
- Once the pasta has cooked (preferably when it’s al dente), drain and return to it’s pot. Mix in the scallop mixture and add salt, serve and enjoy!