Greek Seafood Pasta

Total Time: 24 mins Preparation Time: 3 mins Cook Time: 21 mins

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 2 scallions, 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)

Recipe

• 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.