Fra Diavolo Sauce with Pasta (8 servings)
- 4 tablespoons olive oil, divided
- 6 cloves garlic, crushed
- 3 cups whole peeled tomatoes with liquid, chopped
- 1 1/2 teaspoons salt
- 1 teaspoon crushed red pepper flakes
- 1 (16 ounce) package linguine pasta
- 8 ounces small shrimp, peeled and deveined
- 8 ounces bay scallops
- 1 tablespoon chopped fresh parsley
- In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.
Recipe Source: allrecipes.com
Personal Review: So I failed to take a picture, and I do apologize for that – but you can always click on the source link and see the user photos on the site.
I felt like this recipe was very easy to make. Personally, I made it with whole wheat pasta and I probably added a ton more red pepper flakes than was in the recipe. I never measure stuff like that out.
I enjoyed this recipe and it was easy to put together – the sauce had to simmer for quite some time and probably could have simmered a little bit longer to really get the flavor to come out even more.
If you’re not a big seafood fan, I think this sauce would do well as a meatless entrée option.