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“Easy, light, dish with the feel and taste of the Greek Isles.”
READY IN:
24mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a non-reactive Dutch oven over medium-high heat.
  2. Add the scallions, garlic and chili pepper.
  3. Cook, stirring often, 4 minutes until wilted.
  4. Add tomatoes, roasted peppers, vinegar, and pepper.
  5. Heat to a boil over high heat; reduce heat to low.
  6. Cook, stirring occasionally, for 15 minutes.
  7. Add the shrimp & scallops; cook 6 minutes until done; set aside.
  8. Meanwhile, cook pasta in boiling salted water until al dente, drain, reserving 1 cup cooking liquid.
  9. Stir olives, capers, feta and sage into the sauce; toss sauce with the pasta.
  10. Add reserved cooking liquid to reach desired consistency.

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