Spicy Cherry Tomato Sauce with Baby Scallops

400g of fresh or frozen baby scallops 
2 cups of cut fresh cherry tomatoes 

3 tbsps of extra virgin olive oil 
2 cloves of chopped garlic 
2 tbsps of hot pesto chilli sauce 
1 tbsp of tomato paste
3 small chunks (1 tsp total) of parmesan cheese 
1/2 a cup of white wine

1/2 a tsp of sea salt and pepper
4 pieces of fresh basil🌿 
350g of spaghetti of your choice.

1. In a large saucepan, add oil, garlic and cherry tomatoes. Mix.
2. Add pesto chilli, tomato paste and wine. Mix. Add spices and cheese chunks. Cook on low-medium heat for 5-8 mins.
3. Add scallops and mix well. Cook for an additional 8 mins.
4. Boil water and add pasta. Cook according to package. Drain and add fresh sauce. Garnish with fresh basil.

Serves 4

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