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8 ounces bow tie pasta or fusilli pasta
3 tablespoons olive oil
1 pound italian plum tomatoes (about 6 medium)
1 garlic large, peeled and sliced
1/2 red bell pepper medium, halved and sliced
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 pound shrimp medium, peeled, deveined, uncooked
1/2 pound scallops
2 tablespoons tomato paste
1/4 cup basil chopped fresh


Cook pasta according to package directions; drain. Toss with 1 tablespoon of the olive oil until coated. Cover and keep warm.

Cut each tomato into eight wedges; set aside.

In a large skillet over medium heat, sauté garlic in remaining 2 tablespoons olive oil until golden. Remove if desired. Stir in tomatoes, red pepper, salt, and pepper. Reduce heat to medium-low, cover, and steam 4 minutes, shaking skillet over heat occasionally. Stir in shrimp and scallops. Cover and cook 6 to 8 minutes until seafood is opaque, stirring several times. Stir in tomato paste and basil, then pasta. Cook until heated through.

Serve with grated Parmesan cheese, Italian bread, and coffee ice cream.