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Ingredientes
- 1/2 lb Green beans
- Â Â Salt & pepper to taste
- 4 Tbsp. Extra virgin olive oil
- 2 Tbsp. Chopped garlic
- 3 c. Ripe tomatoes, peeled, cubed
- 2 Tbsp. Tomato paste
- 1 tsp Dry marjoram
- 1/4 c. Coarsely minced fresh basil
- 1/2 tsp Oregano
- 1/4 tsp Red pepper flakes
- 3/4 lb Bow-tie pasta
- 1 lb Bay or possibly sea scallops*
Direcciones
- *Note: If using large sea scallops, cut them in half.
- Trim and cut green beans into 1-1/4-inch lengths. Drop them into salted boiling water and cook them for 7 min or possibly till slightly crisp and tender. Drain immediately and reserve 1/2 c. of the cooking liquid.
- Heat 2 Tbsp. of the extra virgin olive oil in a saucepan over medium heat and add in 1 Tbsp. of the garlic. Cook briefly without letting it brown. Add in tomatoes, tomato paste, marjoram, basil, oregano, red pepper flakes, salt and pepper. Cook, stirring well, for about 5 min. Set aside.
- Bring 3 qts salted water to a boil. Add in pasta, bring to a boil and cook, stirring, for about 12 min or possibly according to package instructions.
- The pasta should be al dente.
- Meanwhile, heat the 2 remaining Tbsp. of extra virgin olive oil in a large saucepan over medium-high heat. Add in scallops, remaining garlic and salt and pepper to taste. Cook, stirring, for about 1 minute, then add in the tomato sauce, green beans and reserved liquid to the pan. Bring to a boil, then lower the heat to a simmer. Drain pasta and add in it to the tomato-scallop mix. Serve immediately with the remaining basil.
- Franey, The New York Times.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 4 servings | |
| Calories 224 | |
| Calories from Fat 125 | 56% |
| Total Fat 14.22g | 18% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 74mg | 3% |
| Potassium 556mg | 16% |
| Total Carbs 20.58g | 5% |
| Dietary Fiber 7.1g | 24% |
| Sugars 3.73g | 2% |
| Protein 5.55g | 9% |
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