Source:

Theresa

Serves/Makes:4

Ingredients

• 1 lb (.5 kg). linguine, spaghetti, or thin spaghetti, uncooked
• 1 green bell pepper, ribs and seeds removed, diced
• 1 medium onion, cut in half, and thinly sliced
• 2 cloves garlic, minced
• 1 tsp (5 ml) olive oil
• 1 28 oz (784 grm). can diced tomatoes, drained
• 1/4 cup (60 ml) pitted black olives, chopped
• 1 tbsp (15 ml) chopped fresh oregano
• or
• 1 tsp (5 ml) dried oregano
• 1 lb (.5 kg). scallops
• 1/4 cup (60 ml) chopped fresh parsley
• coarsely ground black pepper

Preparation

• Prepare pasta according to package directions.
• While pasta is cooking, saute green pepper, onion, and garlic in oil in a large skillet over medium heat for 5 minutes or until the edges of the onion turn golden.
• Add tomatoes, olives, and oregano; heat until simmering.
• Add scallops and simmer 3 to 4 minutes.
• When pasta is done drain well.
• Toss pasta with sauce.
• Add parsley.
• Sprinkle with black pepper and serve immediately.

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