Country Pasta & Scallops

Ingredients:
16 ounces Country Pasta Egg Pasta, uncooked
1 green bell pepper, ribs and seeds removed, diced
1 medium onion, cut in half and thinly sliced
2 cloves garlic, minced
1 tsp. olive or vegetable oil
1 28-oz. can diced tomatoes or tomato wedges, drained
¼ cup pitted and chopped black olives
1 tbsp. chopped fresh oregano or 1 tsp. dried oregano
1-pound small scallops
¼ cup chopped fresh parsley
Coarsely ground black pepper

Directions:
Prepare pasta according to package directions. While pasta is cooking, saute green pepper, onion, and garlic in oil in a large skillet over medium heat for 5 minutes or until the edges of the onion turn golden. Add tomatoes, olives and oregano; heat until simmering. Add scallops and simmer 3 to 4 minutes. When pasta is done, drain it well. Toss pasta with sauce. Add parsley. Sprinkle with pepper and serve immediately.
Serves 4

–National Pasta Association