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Easy Pasta with Tomato Mascapone Sauce and Scallops

Author: Samantha Ferraro


  • 1/2 lb linguini
  • 1/2 llb scallops
  • 1 c tomato puree
  • 1/2 c mascapone cheese
  • 1/2 c Parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp fresh oregano
  • 1 tsp red pepper flakes
  • 1-2 garlic cloves chopped
  • Olive oil for drizzling
  • Salt and pepper to taste


  • Boil water and cook linguini to package directions.
  • Dry scallops very well with a paper towel. Season with salt and pepper. In a large skillet, drizzle with olive oil and saute scallops until just opaque, about 2 minutes.Remove scallops to a plate.
  • In the same skillet, add garlic, red pepper flakes and dried oregano. Saute for a few more minutes.
  • Add tomato puree, fresh oregano, salt and pepper, Parmesan cheese and stir in mascapone cheese. Cook for a few minutes.
  • When pasta is done, use tongs or ladle to directly take from water into sauce, tossing the sauce and pasta together. You may want to add 1/2 c of pasta water as well. Add scallops and toss to coast. Taste for seasonings.