PASTA WITH SCALLOPS AND GREEN BEANS

Pasta With Scallops and Green Beans image

Provided by Pierre Franey

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 pound green beans
Salt and freshly ground pepper
4 tablespoons olive oil
2 tablespoons finely chopped garlic
3 cups ripe fresh tomatoes, cored, peeled and cut into small cubes
2 tablespoons tomato paste
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
1/4 cup coarsely chopped fresh basil
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1/4 teaspoon red hot pepper flakes
3/4 pound farfalle or bow-tie pasta
1 pound bay or sea scallops (if sea scallops are very large, cut them in half)

Steps:

Trim and cut green beans into 1 1/4-inch lengths. Drop them into salted boiling water and cook them for 7 minutes or until slightly crisp and tender. Drain immediately and reserve 1/2 cup of the cooking liquid.
Heat 2 tablespoons of the olive oil in a saucepan over medium heat and add 1 tablespoon of the garlic. Cook briefly without letting it brown. Add tomatoes, tomato paste, marjoram, basil, oregano, red pepper flakes, salt and pepper. Cook, stirring well, for about 5 minutes. Set aside.
Bring 3 quarts salted water to a boil. Add pasta, bring to a boil and cook, stirring, for about 12 minutes or according to package instructions. The pasta should be al dente.
Meanwhile, heat the 2 remaining tablespoons of olive oil in a large saucepan over medium-high heat. Add scallops, remaining garlic and salt and pepper to taste. Cook, stirring, for about 1 minute, then add the tomato sauce, green beans and reserved liquid to the pan. Bring to a boil, then lower the heat to a simmer. Cook for 1 minute, stirring.
Drain pasta and add it to the tomato-scallop mixture. Serve immediately with the remaining basil.

Nutrition Facts : @context http, Calories 570, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 16 grams, Fiber 7 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 922 milligrams, Sugar 8 grams, TransFat 0 grams