Greek Seafood Pasta

Submitted by R. Warren Meddoff

"Easy, light, dish with the feel and taste of the Greek Isles."

 

• Ready In: 24mins
• Ingredients: 17
• Serves: 2-3

ingredients

• 2 tablespoons olive oil
• 2 scallions, white and some green, minced
• 2 garlic cloves, minced
• 1 jalapeno chile, seeded & finely minced
• 2 cups tomatoes, crushed canned Italian style
• 1 red pepper, roasted and cut into thin strips
• 3 tablespoons red wine vinegar
• salt
• fresh ground black pepper, to taste
• 1⁄2 lb medium shrimp
• 1⁄2 lb sea scallops
• 1⁄2 lb pappardelle pasta
• water
• 6 olives, sliced (suggest kalamata)
• 1 tablespoon capers, drained
• 1⁄2 tablespoon fresh sage (chopped)
• 4 ounces feta cheese (crumbled)

directions

1. Heat oil in a non-reactive Dutch oven over medium-high heat.
2. Add the scallions, garlic and chili pepper.
3. Cook, stirring often, 4 minutes until wilted.
4. Add tomatoes, roasted peppers, vinegar, and pepper.
5. Heat to a boil over high heat; reduce heat to low.
6. Cook, stirring occasionally, for 15 minutes.
7. Add the shrimp & scallops; cook 6 minutes until done; set aside.
8. Meanwhile, cook pasta in boiling salted water until al dente, drain, reserving 1 cup cooking liquid.
9. Stir olives, capers, feta and sage into the sauce; toss sauce with the pasta.
10. Add reserved cooking liquid to reach desired consistency.