Spicy Seafood and Penne

Ingredients

• 1 tablespoon olive oil
• 1/2 small onion
• 3 garlic cloves

• 1 (28 ounce) can whole tomatoes (undrained)

• 1 (8 ounce) can whole tomatoes (undrained)
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon black pepper
• 16 ounces penne pasta
• 8 ounces large shrimp (raw)
• 16 ounces bay scallops
• 1 tablespoon butter

• 1 (10 ounce) package frozen green peas, thawed
• 1 cup grated parmesan cheese
• 1 tablespoon chopped fresh basil (can use 1 1/2 teaspoons dried, but fresh is better)

Directions

1. 1

   Chop the onion. Mince the garlic. Peel and devein the shrimp, and cut in half lengthwise.

2. 2

   Heat the oil in a large saucepan. Add onion and garlic and cook about 2 minutes, until onion is translucent.

3. 3

   Stir in both cans of tomatoes (with juice), salt, crushed red pepper, and black pepper. Crush tomatoes with a fork and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes.

4. 4

   While sauce is cooking, bring a large pot of water to boil and cook penne for about 9 minutes, until slightly underdone. Drain and set aside.

5. 5

   In a large, deep skillet, melt the butter. Add shrimp and cook over medium heat 2-3 minutes, just until pink. Add scallops and stir 10 seconds, just until outsides are white. Remove skillet from heat.

6. 6

   Add pasta, sauce, peas, 1/2 cup Parmesan cheese, and basil. Stir to mix well.

7. 7

   Grease a 13x9 baking dish. Spoon pasta mixture into dish and sprinkle with remaining cheese.

8. 8

   Cover with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10 minutes longer, until heated through and top is lightly browned.