Scallops with Tomatoes, Capers and Olives

Serves 4

26 oz. jar Kowalski's Tomato and Basil Pasta Sauce

20 pitted Kalamata olives, halved

2 tbsp. capers, rinsed, drained

1 lb. scallops, rinsed

2 (9 oz.) pkgs. Kowalski's Whole Wheat Linguini Noodles

- Mountain Parmigiano-Reggiano


In large skillet, heat pasta sauce over medium heat until heated through (about 5 min.). Stir in olives, capers and scallops; simmer, covered, until scallops turn white all the way through (7-8 min.). Cook pasta according to pkg. directions; drain.

To Serve: Divide pasta among four plates; top with sauce. Shave Parmigiano-Reggiano over sauce.