Spaghetti and scallops simmered in marinara sauce

Ingredients:

• 350 g multigrain spaghetti
• 1 tbsp olive oil, plus extra for drizzling
• 3 cloves garlic, thinly sliced
• 1/4-1/2 teaspoon crushed dried pepper, plus more to taste
• 1 can (830 ml) whole tomatoes, crushed by hand
• 1 2.5 cm Parmesan cheese rind
• 1 cup fresh basil, chopped, plus more for serving
• 340 g of sea scallops

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions.
2. Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and crushed dried peppercorns and cook, stirring, until the garlic is soft (about 1 minute).
   
   Add the tomatoes, Parmesan rind, 1/2 cup water, and half the basil. Bring the sauce to a boil, then stir and reduce the heat to medium-low. Cook for 15 minutes. Season with salt.
3. Increase the heat under the sauce to medium-high. Add the scallops and cook, stirring occasionally, until completely translucent (about 5 minutes). Remove the Parmesan rind. Add the remaining basil and season with salt and pepper.
4. Drain the pasta in a colander and add it to the sauce, stirring to combine. Divide the dish among servings, drizzle with olive oil, and sprinkle with basil.