Scallop and Tomato Pasta

• 1 can Canned whole tomatoes
• 1 clove Garlic
• 1/4 Onion
• 2 tbsp Olive oil
• 1 small amont Red chili pepper
• 2 tbsp Red (or white) wine
• 1 large Scallop
• 1 tsp Salt
• 2 tbsp Ketchup

1. Chop the garlic and onion.
2. Heat olive oil and chili pepper in a heavy-bottomed pan.
3. When the olive oil starts to smell nice, add the onion and garlic and stir fry until wilted.
4. Add the canned whole tomatoes, wine and scallop, cook over high heat for 10 minutes while crushing the tomatoes with a wooden spatula and reducing the liquid.
5. Simmer rapidly until the sauce is reduced by half!
6. Add the ketchup and salt, and simmer for another 2 minutes over medium heat, mix well and it's done.
7. Boil the pasta following package instructions.
8. Reserve 50 ml of the pasta cooking water.
9. Stir fry the bacon in butter in a pan.
10. Add the cooked pasta, tomato sauce and pasta cooking water to the pan, and mix over high heat and it's done.
11. It's not stir fried, it's just mixed.
12. The pasta water should evaporate immediately.
13. Leftover tomato sauce will keep in the refrigerator for 3 days or so.
14. You can use it on pizza!

tomatoes, clove garlic, onion, olive oil, red chili pepper, red, salt, ketchup

Taken from cookpad.com/us/recipes/154843-scallop-and-tomato-pasta (may not work)