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.