A Weeknight Supper with Pizzaz

Tomato and Artichoke Ragu with Scallops 2Several weeks ago during a “phyllo workshop,” my students prepared five different dishes with phyllo dough. The class loved all the night’s dishes, from the cheese-filled phyllo triangles to a glorious apple and date strudel, but they were most enthusiastic about the golden pyhllo cups (baked in muffin tins) filled with a simple tomato, artichoke, and shrimp ragù.

Although they thought the crisp, flaky pastry shells were delicious, it was the robust, vividly-hued sauce that really got their attention. “This would be perfect over pasta,” one of the cooks exclaimed, while several others nodded their approval. Well, that got me curious so a few days later, I tried the sauce over fettuccine noodles, and was delighted with the results.

I edited the recipe somewhat, doubling the ingredients, and replacing shrimp with scallops, then served the dish as an anchor for a weeknight dinner. The mouthwatering ragù spooned over mounds of fettuccine was topped with bits of snowy white feta, then generously sprinkled with fresh julienned basil.

Tomato and Artichoke Ragù with Scallops
12 oz fettuccine
Kosher salt
1/4 cup olive oil
1 1/2 cups (about 6 oz) frozen artichoke hearts, defrosted, patted dry, halved lengthwise
1 cup chopped onion
1 tbsp chopped garlic
1 tsp dried basil
1 tsp dried oregano
1/4 tsp red pepper flakes plus more if needed
4 tsp flour
One 28-oz can diced tomatoes with their juices
1/4 cup white wine
1/2 cup pitted Kalamata olives, halved lengthwise
3/4 to 1 pd sea scallops, side muscles removed, and scallops halved horizontally
1/2 cup crumbled feta cheese
1/4 cup julienned basil

1. Bring a large pot of water to a boil and add 1 tablespoon salt and the pasta. Cook according to package directions until al dente. Drain and then return to pot. Season with more salt if needed, then cover the pot to keep the pasta warm.

2. Heat the oil in a medium, heavy frying pan set over medium heat until hot. Add the artichoke hearts and onion. Sauté, stirring often, until onions are slightly translucent, 4 to 5 minutes. Add the garlic, dried basil, oregano, red pepper flakes, and flour; cook and stir one minute more.

3. Add the tomatoes and their juices, wine, and olives, and cook, stirring, until the mixture has thickened slightly, 2 to 3 minutes. Add the scallops and stir until they are opaque and cooked through, 2 to 3 minutes. Do not overcook or they will become tough. Season this mixture with 1/2 tsp salt or more to taste. If ragù is too thick, thin with 3 to 4 tablespoons of water. Remove from the heat.

4. Mound pasta in four shallow bowls or on four dinner plates, and spoon some tomato and artichoke mixture over the pasta. Sprinkle each serving with feta and fresh julienned basil. Serves 4.

Note: If you want to make the ragù ahead; prepare it to the point in step 3 that the tomatoes, wine, and olive have been added and cooked for 2 to 3 minutes. Then cool, cover, and refrigerate; reheat over medium high heat and continue with the recipe.
Copyright Betty Rosbottom 2014

 

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