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Pasta

  • Spaghetti 850.0 g

Scallops

Tomatoes

  • Extra Virgin Olive Oil 50.0 ml
  • Heirloom cherry tomatoes 800.0 g
  • Scallops, cleaned 50.0 x

To Serve

  • Finger limes 100.0 g
  1. Pasta

    • Cook pasta in a large pan of boiling water until al dente. Drain and keep warm.
  2. Pasta Sauce

    • Heat half the oil in a large pan. Add finely chopped onion, cook for 5 minutes without colouring until softened then add finely chopped garlic. Cook for a further 2-3 minutes then stir through KNORR Pronto Napoli. Simmer for 15 minutes until reduced.
  3. Scallops

    • llops and cook in batches until browned and cooked through.
  4. Tomatoes

    • Heat extra virgin olive oil in a large pan over high heat. Add tomatoes and fry, tossing regularly until tomatoes are blistered and lightly browned. Remove and keep warm.
  5. To Serve

    • Combine spaghetti and pasta sauce in pan and heat through. Add tomatoes and toss gently. Divide between serving bowls, top with scallops and sprinkle with finger lime pearls.
  6. Tip

    • This pasta can also work great with seared prawns or crab meat.
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