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Angel Hair Pasta with Tomato-Scallop Sauce

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Fish/seafoo Pasta

Ingredients:

  • 1 pk Louis Kemp Scallops
  • 2 tb Olive oil
  • 1 md Onion, chopped
  • 1 sm Bell pepper, chopped
  • 1 cl Garlic, minced
  • 2 cn 16 oz. diced tomatoes
  • 1 ts Oregano
  • Salt and pepper to taste
  • 1 lb Angel hair pasta cooked

Directions:

In a skillet, combine oil, onion, bell pepper and garlic. Saute on stove top over medium heat until vegetalbes are tender (do not brown). Add tomatoes, oregano, salt and pepper, and bring to a boil for 1 minute. Reduce heat and simmer for 10 minutes. Add scallops and simmer another 3 minutes. Serve warm sauce over pasta. Top with grated Parmesan cheese (if desired).
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini