angel hair pasta with scallops, garlic, and tomato sauce

(serves 3)

1 can diced tomatoes
1 1/2 cups baby scallops
2 cloves garlic, minced
2 bay leaves
vegetable broth or water
olive oil
salt
pepper

parmigiano-reggiano

3/4 box of angel hair pasta (~8 oz)

Start boiling the water for the pasta in a large pot. In a large saute pan, add a bit of olive oil over medium heat. Add the garlic. After a couple minutes, add the diced tomatoes and bay leaves to the pan.

Hopefully, by now, the water should be boiling. Add the pasta and set a timer.

At the same time you add pasta, also add scallops to the other pan. Season with salt and pepper. If the sauce is looking dry, add vegetable broth or water.

Sprinkle cheese over the pasta, and enjoy!