Ingredients per serve
Pasta
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Spaghetti 850.0 g
Scallops
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Olive oil 100.0 ml
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Onion 300.0 g
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Cloves garlic 6.0 x
Tomatoes
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Extra Virgin Olive Oil 50.0 ml
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Heirloom cherry tomatoes 800.0 g
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Scallops, cleaned 50.0 x
To Serve
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Finger limes 100.0 g
Preparation
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Pasta
- Cook pasta in a large pan of boiling water until al dente. Drain and keep warm.
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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.
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Scallops
- llops and cook in batches until browned and cooked through.
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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.
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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.
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Tip
- This pasta can also work great with seared prawns or crab meat.
