1 pound Linguine, Spaghetti or Thin Spaghetti, uncooked
1 green bell pepper, ribs and seeds removed, diced
1 medium onion, cut in half and thinly sliced
2 cloves garlic, minced
1 teaspoon olive oil
OR
1 teaspoon vegetable oil
1 28-ounce can diced tomatoes or tomato wedges, drained
1/4 cup pitted and chopped black olives
1 tablespoon chopped fresh oregano
OR
1 teaspoon dried oregano
1 pound small scallops
1/4 cup chopped fresh parsley
Coarsely ground black pepper
Servings: 4
1. Prepare pasta according to package directions. While pasta is cooking, sauté green pepper, onion and garlic in oil in a large skillet over medium heat for 5 minutes or until the edges of the onion turn golden. Add tomatoes, olives and oregano; heat until simmering. Add scallops and simmer 3 to 4 minutes.
2. When pasta is done, drain well. Toss pasta with sauce. Add parsley. Sprinkle with pepper and serve immediately.
1 green bell pepper, ribs and seeds removed, diced
1 medium onion, cut in half and thinly sliced
2 cloves garlic, minced
1 teaspoon olive oil
OR
1 teaspoon vegetable oil
1 28-ounce can diced tomatoes or tomato wedges, drained
1/4 cup pitted and chopped black olives
1 tablespoon chopped fresh oregano
OR
1 teaspoon dried oregano
1 pound small scallops
1/4 cup chopped fresh parsley
Coarsely ground black pepper
Servings: 4
1. Prepare pasta according to package directions. While pasta is cooking, sauté green pepper, onion and garlic in oil in a large skillet over medium heat for 5 minutes or until the edges of the onion turn golden. Add tomatoes, olives and oregano; heat until simmering. Add scallops and simmer 3 to 4 minutes.
2. When pasta is done, drain well. Toss pasta with sauce. Add parsley. Sprinkle with pepper and serve immediately.
