Adding a parmesan rind to the pasta sauce means it will infuse great flavor as all of the ingredients cook. Sometimes it will dissolve completely, but if not, just remove it at the end.
Ingreadient
- Kosher salt
- 12 ounces multigrain spaghetti
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, thinly sliced
- 1/4 to 1/2 teaspoon red pepper flakes, plus more to taste
- 1 28-ounce can whole San Marzano tomatoes, crushed by hand
- 1 1-inch piece parmesan cheese rind
- 1 cup loosely packed fresh basil, sliced, plus more for topping
- 3/4 pound bay scallops
Direction
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
- Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, parmesan rind, 1/2 cup water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt.
- Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the parmesan rind, add the remaining basil and season with salt and more red pepper flakes.
- Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil.
