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.