Whole Wheat Pasta & Scallops

Pasta. If you are in need of some energy and want to save a few dollars, you are just a pot of water away. In fact, with the cornucopia of dried and fresh pasta’s these days (Italian Centre anyone), I’m rarely going to order pasta when I’m out and about. Maybe it’s that fact that when you do order these carby treats, you are likely to get a ginormous bowl. It’s almost as if diners feel they aren’t getting their money’s worth unless they have enough pasta to drown a small animal in front of them. Now, I don’t know how much this meal would have cost me, but it wasn’t a lot. I used a large can of diced tomatoes, some herbs (think along the lines of Italian), shallots, garlic, a touch of sugar, and some olive oil for my sauce. After simmering for a bit, I busted out the immersion blender to smooth everything out. Putting the whole wheat spaghetti in a big pot of salted boiling water, I heated up a pan and busted out a dozen scallops with oil, shallots, garlic. The finish was easy. Drain the pasta (save water if sauce is thick), mix with sauce, and plate with scallops. Simple, delicious and pretty darn affordable.

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4 thoughts on “Whole Wheat Pasta & Scallops

  1. Simple and delicious indeed. I never order pasta when I’m out because I’m usually disappointed with how it’s prepared – usually too mushy! Wish restaurants would revisit what al dente really means. Or not – I like making pasta at home. 🙂

  2. I’m a ‘pasta-at-home-thanks’ guy too. Unless someone’s rocking some fresh pasta textures – which is worth paying for imo.

  3. Sarah – I agree. Al Dente can be a hard thing to find some days.

    Kevin – I can imagine you create some pretty awesome pasta at home. Just saying.

    Sure is Aunty Sue.

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