Ingredients:
1 tablespoon olive oil
2 teaspoons minced garlic
2 tablespoons minced shallots
1 (14 1/2 ounce) cans no-salt-added whole tomatoes ( with juices)
1 (8 ounce) cans no-salt-added tomato sauce
1 tablespoon dried basil, crushed
1 pinch crushed red pepper flakes
1/4 teaspoon salt substitute
1/4 teaspoon freshly ground black pepper
1 lb sea scallops, cut crosswise in half
8 -12 ounces linguine
Directions:
In a large skillet, heat oil over medium heat; add garlic and shallots, saute for 1 minute.
Chop tomatoes.
Stir in tomatoes and juice, tomato sauce, herbs, salt and pepper.
Simmer for about 10 minutes.
Stir in scallops and continue to gently cook about 5 minutes, only until scallops are cooked through.
Meanwhile, cook linguine according to al dente package directions.
Drain pasta and divide evenly among four warm pasta bowls (about 1 cup each).
Top with scallops mixture.
Garnish with fresh basil leaves, if desired.
Serve with tossed green salad and Italian bread.
Serve immediately.
Servings: 4
Time preparation: 25 min.
Time total: 45 min.