Chipotle Pepper Pasta With Scallops In Tomato Sauce

• 1 lb. Chipotle Pepper Pasta (or other pasta)
• 2 cloves garlic, finely chopped
• 2 T. olive oil
• 1 lb. sea scallops, sliced in half horizontally
• 2 T. fresh basil, chopped
• Fresh basil sprigs, for garnish
• Sauce:
• 2 T. olive oil
• 1/2 onion, finely chopped
• 1 clove garlic, finely chopped
• 2, 14oz. cans whole tomatoes

1. 1. For sauce, heat olive oil in non-stick skillet over medium heat. Add onion, 1 clove garlic and a little salt and sautA for about 5 minutes, stirring occasionally, until just softened, but not colored. Add tomatoes with their juice and crush with fork.
2. 2. Cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 5-8 minutes).
3. 3. Meanwhile, in another skillet over medium-high heat, combine olive oil and 2 cloves garlic and cook for about 30 seconds, until just sizzling. Add scallops and 1/2 tsp. salt and cook over high heat for about 3 minutes, tossing until scallops are cooked through. Add the scallops to the tomato sauce, season with salt and pepper to taste, then stir gently and keep warm.
4. 4. Drain the pasta. Place into large, shallow, preheated serving bowl. Add scallop sauce and basil and stir thoroughly. Garnish with fresh basil sprigs and serve immediately.

pepper, garlic, olive oil, horizontally, fresh basil, fresh basil sprigs, olive oil, onion, clove garlic, tomatoes

Taken from www.epicurious.com/recipes/member/views/chipotle-pepper-pasta-with-scallops-in-tomato-sauce-58387115 (may not work)