Scallops with Tomatoes, Capers and Olives
Ingredients
24 oz. jar
Kowalski's Traditional Tomato Basil Pasta Sauce
20
Kowalski's Pitted Kalamata Olives, halved
2 tbsp.
capers, rinsed, drained
1 lb.
scallops, rinsed
18 oz.
whole-wheat linguine noodles
- freshly shaved Kowalski's Signature Parmesan Cheese, to taste, for garnish
Directions
- In a large skillet, heat pasta sauce over medium heat until heated through (about 5 min.).
- Stir in olives, capers and scallops; simmer, covered, until scallops turn white all the way through (7-8 min.).
- Cook pasta according to pkg. directions; drain.
- Divide pasta among individual serving plates; top with sauce.
- Shave Parmesan over sauce; serve immediately.
