1 package louis kemp scallops
2 tbsp olive oil
1 medium onion, chopped
1 small bell pepper, chopped
1 cl garlic, minced
2 can 16 oz. diced tomatoes
1 tsp oregano
1 salt and pepper to taste
1 lb angel hair pasta cooked
Directions
In a skillet, combine oil, onion, bell pepper and garlic. Saute on
stove top over medium heat until vegetalbes are tender (do not
brown). Add tomatoes, oregano, salt and pepper, and bring to a boil
for 1 minute. Reduce heat and simmer for 10 minutes. Add scallops
and simmer another 3 minutes. Serve warm sauce over pasta. Top with
grated Parmesan cheese (if desired).
Servings: 1 servings
Angel Hair Pasta With Tomato-Scallop Sauce Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Sauce; Sauce; Scallop
The History of Recipes
Experts have proved the existance of recipes way back into antiquity, at least as far into history as pharonic Egypt, and quite possibly further than that. Having said that, sadly, these old cook books were just simple hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to historians are some clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. During the time of the Roman Empire a roman called Apicius compiled a few scripts detailing recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were divided into starters, main meal and dessert, a very modern way of dining. Additionally, he informs us how the ancient cooks used a wide range of spices, including some familiar names for example bay, rue and asafoetida. As our culinary historical trip moves on a few more years there were some recipe books which were published in the fourteenth century ; one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, they have no connection with the indian food that we all know today, but rather accounts of the types of food prepared for the rich people of that period. In the fifteenth century, people returning from the crusades brought us many foods and spices from the East, including spices like rosemary and coriander. These new spices and herbs was responsible for an explosion in publications on food, most of which still exist in private cookery archives. Over the following few hundred years, the rich and powerful families of Wesstern Europe competed to offer the most extravagent banquests, and as a result the best chefs and their recipe collections were greatly in demand. Even so, it was during the 19th century that fine cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, testing, and writing down recipes of the day. By the arrival of the 20th century, cookery books were in great demand, as a result of increased literacy, people having increased free time and having more money. Like it or not, the introduction of television brings us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access thousands of recipes just like those on this web site. |
We hope you enjoy this Angel Hair Pasta With Tomato Scallop Sauce recipe.
