Diavolo Sauce With Pasta

    1 hour

    An Italian-inspired sauce of blended garlic and tomatoes, spiced up with cayenne or dried chilli flakes. Add quickly sauteed prawns and scallops, stir in a bit of parsley and serve over hot linguine pasta.

    635 people made this

    Serves: 8 

    • 4 tablespoons olive oil
    • 6 cloves garlic, crushed
    • 750g whole peeled canned tomatoes with liquid, chopped
    • 1 1/2 teaspoons salt
    • 1 teaspoon cayenne pepper
    • 450g linguine pasta
    • 250g fresh raw small prawns. peeled and deveined
    • 250g sea scallops
    • 1 tablespoon chopped fresh parsley

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and cayenne pepper. Simmer for 30 minutes, stirring occasionally.
    2. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente and then drain.
    3. In a large frying pan, heat the remaining 2 tablespoons of olive oil over high heat. Add the prawns and scallops. Cook for about 2 minutes, stirring frequently, or until the prawns turn pink. Add prawns and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.

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