Scallop and Tomato Pasta

Scallop and Tomato Pasta

A pasta with a rich tomato sauce made by reducing the liquid in canned whole tomatoes. (The photo shows 3 servings of sauce, but the pasta is one big serving.)

Ingredients: 3 servings

Canned whole tomatoes
1 can
1 clove
Olive oil
2 tablespoons
Red chili pepper
a small amont
Red (or white) wine
2 tablespoons
1 large
1 teaspoon
2 tablespoons


1. Chop the garlic and onion.
2. Heat olive oil and chili pepper in a heavy-bottomed pan.
3. When the olive oil starts to smell nice, add the onion and garlic and stir fry until wilted.
4. Add the canned whole tomatoes, wine and scallop, cook over high heat for 10 minutes while crushing the tomatoes with a wooden spatula and reducing the liquid.
5. Simmer rapidly until the sauce is reduced by half!
6. Add the ketchup and salt, and simmer for another 2 minutes over medium heat, mix well and it's done.
7. Boil the pasta following package instructions. Reserve 50 ml of the pasta cooking water. Stir fry the bacon in butter in a pan.
8. Add the cooked pasta, tomato sauce and pasta cooking water to the pan, and mix over high heat and it's done. It's not stir fried, it's just mixed. The pasta water should evaporate immediately.
9. Leftover tomato sauce will keep in the refrigerator for 3 days or so.
10. You can use it on pizza!

Story Behind this Recipe

This is a griddle cooked spaghetti dish that I've perfected over many years.
If you have leftover tomato sauce, use it on pizza toast, spoon it over chicken or on sauteed pork. It's so delicious!