Greek Seafood Pasta

• 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)

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.

olive oil, scallions, garlic, jalapeno chile, tomatoes, red pepper, red wine vinegar, salt, fresh ground black pepper, shrimp, pasta, water, olives, capers, fresh sage, feta cheese

Taken from www.food.com/recipe/greek-seafood-pasta-204472 (may not work)