Pasta With Scallops and Green Beans

• 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)

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

green beans, salt, olive oil, garlic, tomatoes, tomato paste, fresh marjoram, fresh basil, fresh oregano, red hot pepper, pasta, very

Taken from cooking.nytimes.com/recipes/11117 (may not work)