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
Written recipes as an idea can be found far back into ancient history, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. However, mostly, these ancient records were just primitive pictorial instructions for food preparation.
During the time of the Romans a roman called Apicius created a collection of scripts which described recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main meal and dessert, a very modern way of dining. He also describes how the cooks of his times were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern chefs like bay, fennel and dill. Later on, in the 15th century, people returning from the crusades brought us many new foods and spices from the holy land, including spices such as coriander, basil and rosemary. These new herbs and spices prompted an eruption in recipe manuscripts, most of which are kept safe in private collections. When we get to the 20th century, cookery books are increasing in popularity as a result of better eduction, leisure time and having more disposable income. |
We hope you enjoy this Angel Hair Pasta With Tomato Scallop Sauce recipe.
