Egg Noodles and Sea Scallops in Eggplant, Pepper, and Tomato Sauce

Noodles, Pasta, Seafood Recipes, Vegetable Recipes

Egg Noodle with Scallops in Eggplant/Tomato Sauce by Harini

My kind of pasta dish: spicy and loaded with seafood and vegetables.

Egg Noodles with Sea Scallops in Eggplant/Tomato Sauce by Harini

Last summer, I wrote about an eggplant/peppers/tomato dish that I learned from a good friend of mine. I really liked the dish and this time I decided to mix it up with some egg noodles and sea scallops. Definitely another favorite pasta dish: light, infused with great fresh produce flavors, and boy…would you just look at the colors! Such a treat for the palate AND the eyes.

Here’s how I do the eggplant/peppers/tomato sauce:

  • Get 2-3 smaller and skinnier eggplants (or 1 big eggplant)
  • Halve the eggplants and cut into 4 long pieces
  • Chop them up into shorter cuts
  • Dice 4 medium size tomatoes
  • Mince 4-5 garlic
  • Chop 1 red bell pepper
  • Chop 5-7 hot finger peppers (Serrano or jalapeno would work too. Warning: spicy! Please adjust to your spicy-tolerance level)
  • Heat up a medium pot with a tablespoon of olive oil
  • Let the garlic sizzled for 2 minutes, add all of the above, sprinkle a little salt and pepper into the pot
  • Close with a lid and cook until the eggplants turned soft and translucent (15-20 minutes over medium heat)

Prepare the egg noodles:

  • Bring water to a boil in a medium pot, add a little bit of olive oil and salt, and cook 2-3 cups of egg noodles for about 6-8 minutes (or as directed on the bag)
  • Drain and set aside

Prepare the sea scallops:

  • Drizzle extra-virgin olive oil and lemon juice from 1-2 lemons on the (thawed) 8-10 scallops
  • Sprinkle a little bit of salt and black pepper
  • Let them sit for about 10-15 minutes to marinate
  • Heat up a non-stick pan (medium heat) and sear the scallops for 2-3 minutes on each side (until both sides get that beautiful golden crust).
  • Set aside

Mix the egg noodles with the eggplant/pepper/tomato sauce, top it with some scallops, and eat up! :).

(Serve 2)

We’re inching closer to spring time in this part of the world. Still cold. But at least the sun is out today! Wishing you all for some good weather wherever you are.

Thanks for stopping by!


Spaghetti ala Puttanesca


Revised by author on 12/30/2013

Spaghetti ala Puttanesca

Spicy and garlicky, infused with anchovies! My kind of spaghetti…

Spaghetti ala Puttanesca

Spaghetti ala Puttanesca

Spaghetti ala Puttanesca

Recently I stumbled upon a description of this dish in a book, called Belong to Me by Marisa de los Santos, that I checked out from the library on a whim. (Yes, though I have an Amazon Prime and a tablet, I still check out books from public library. I also still prefer books than e-books.) Anyway, one of the characters in this novel ( a book that has nothing to do with cooking by the way) described and raved about the dish in such a beautiful way that it made me hungry. Immediately! And that name, Spaghetti ala Puttanesca, the Whore’s Style Spaghetti? Wild! How could I resist the urge to try a dish with such a scandalous title?

In no time, I found tons of recipes for the dish online. I made mine using Nigella Lawson’s. This recipe had me at jalapeño. Here’s my adapted version. I liked it even more with the following revisions!

  • I used 12 10 instead of eight marinated anchovies (usually come in a tin or a jar)
  • I used five fresh jalapeno peppers (chopped) instead of pickled and chili flakes
  • I chopped five fresh tomatoes (instead of mixing them with canned tomato sauce) two heirloom and mix them with a small can (8 oz) of tomato sauce (not dice tomatoes or tomato paste)
  • Two tablespoon of olive oil
  • Two tablespoon of capers (drained and rinsed)
  • Three tablespoon of (roughly) chopped black olives Forgot to buy black olives so I went without
  • Five garlic (chopped) Four
  • A handful of parsley (chopped)

(Serves 3-4 people)


  • Boil the pasta. Add a little bit of salt and olive oil into the water. Follow the instruction on the packaging.
  • Mix anchovies, jalapeño peppers, and garlic in a food processor then cook it with olive oil on a heated medium pot for two or three minutes.
  • Add chopped tomatoes, capers, and tomato sauce into the pot. Stir to mix everything together and let it cook for 10-15 minutes.
  • Heat up a large pan, add olive oil, garlic, chopped tomatoes, and anchovies. Mix them well. Add jalapeno peppers, black olives, and capers. Cover the pan with a lid and let it cook for 10–15 minutes
  • Drain the pasta, mix with the sauce, and add parsley
  • Serve and eat up!

Another easy and delicious recipe to keep.

Thanks for reading. Hope your week is going well!

Sources of inspiration for this blog entry:

Marisa de los Santos’ Belong to Me (pg. 44)

Nigella Lawson’s recipe: Slut’s Spaghetti

Easy Pasta for Dinner: Mushroom Bourguignon


Feeling like pasta for dinner tonight? Something with mushroom and vegetables in red wine and tomato sauce?

Try this easy and delicious Mushroom Bourguignon recipe. Yes, I did put the word “easy” and “bourguignon” on the same sentence. This recipe offers a much shorter cook time than Ina Garten’s version I had tried a while back. I haven’t worked out the courage to attempt to do Julia Child’s. Maybe someday. But for now, I am happy to have found another good recipe suitable for everyday dinner. Hope you like it too!

Note: I did a couple of minor adjustments to the Mushroom Bourguignon’s recipe:

  • I used Shiitake mushroom instead of the Portobello or Cremini called by the recipe
  • I also added some meatballs to the pasta dish (optional)

Mushroom Bourguignon

Original recipe by Deb Perelman of Smitten Kitchen

Summer on a Plate

Basil Pesto, Eggplant, Pasta, Vegetable Recipes

On one beautiful summer weekend, Jeff and I along with four of our friends (with one couple’s two young children) rented a vacation house on a sand dune by Lake Michigan. Oh what a fun weekend we had!

We probably spent the whole weekend being outside. We swam in the lake, strolled around a cute beach town, grilled and cooked delicious food with international flavors, and chilled by the fire at night making smores while sipping wine and beer. Did I mention the delicious food we made and had? 🙂 It was no wonder at all. When you put six people who love to eat, cook, and appreciate good food, you could easily end up with some fantastic dishes.  I got too busy enjoying the food that I forgot to take pictures! So, I’ll just tell you what we had: Indonesian fried rice with shrimp, tuna steak with corn salad, turkey burger with red peppers and onions, a FANTASTIC guacamole, chili pepper marinade/dip, and an eggplant/tomato dish served with pita bread.

Now, for this blog entry, let me share with you the eggplant/tomato dish recipe—since I just made it too last night. So that weekend, we decided to take turns in making dinner. A couple of our friends brought fresh tomatoes, eggplants, and peppers from their garden. When it was their turn to cook, they prepared a one-pot meal of eggplants cooked with tomatoes, garlic, peppers, and a little bit of salt and pepper. Super easy and yummy. The dish reminded me of me of this Indonesian eggplant dish, only milder. Our friends served the dish with pita bread and gave the rest of the fresh vegetables they didn’t cook to me to take home.

Yesterday, I gazed at the abundance of fresh produce our friends gave us. I also noticed that my basil plants were in full force. A dinner idea came to mind: that eggplant/tomato dish and my basil pesto pasta  with pan-seared sea bass and sea scallops. What a great flavor and color combination they made! The green basil pesto coated the pasta with that fantastic basil fragrance, the savory taste from the cheese, and nuttiness of pine nuts. The eggplant/tomato dish gave out sweet, tangy, and fresh flavors that wonderfully complemented the pesto pasta taste. So delightful!

Here’s how I made the eggplant dish (just like how my friend made it at the beach house):

  • I used four smaller and skinnier eggplants
  • Halved the eggplants and cut into four long pieces
  • Chopped them up into shorter cuts
  • I diced up five medium size tomatoes
  • Minced four garlic
  • Chopped three sweet peppers
  • Chopped seven hot finger peppers (optional)
  • Heated up a medium pot with a tablespoon of olive oil
  • Let the garlic sizzled for a minute, add all of the above, and a little salt and pepper  into the pot
  • Closed with a lid and cooked until the eggplants turned soft and translucent

Click here to see: Basil Pesto Pasta with Seared Scallops recipe (I used spaghetti instead of penne for this one)

I’ll post more delicious recipes that came out of our beach house adventure soon 🙂

Have a great weekend, everyone!

(Original recipe by and a special thanks to Leena Hamdi, and to Spas)

Dinner Tonight: Summer Pasta

Pasta, Recipe from Other Blogs

I subscribe to a few food blogs. Food52 is one of them. The site definitely provides me with great cooking inspirations. Just like this recipe I received in my email this morning. Can’t wait to try it for dinner tonight!

Click the link below:

Summer Weekend Pasta recipe from food52.

Note: I might substitute the bacon with either turkey bacon, turkey pepperoni, or even beef summer sausage. Let’s see 🙂

Sweet Tomatoes!

Beef Recipes, Pasta, Vegetable Recipes

Photo by FoeNyx

This summer, I have been so lucky to be receiving plenty of organic tomatoes and basil supply from my good friend’s vegetable garden. (Thanks again, Leena!) I have turned the basil into delicious pesto sauce and the tomatoes into salad mixed with cucumbers. Last week, I got my biggest supply yet!  Tons of tomatoes and basil! So I figured out more ways to enjoy these great summer produce.

For breakfast this weekend, aside from the usual toast with strawberry preserve, I sliced the tomatoes into smaller chunks and sprinkle a little bit of sugar on top of them. My mom used to prepare tomatoes that way when I was little. She’d add crushed ice cubes to it too. Delicious summer treat! Then I cut up some Parmesan cheese into bite size and voila…great breakfast in no time!

I also made a hearty pasta sauce using those fresh tomatoes and basil. When I told another friend about it, she asked for the recipe. So, I thought I’d share with all of you.

My Tomato Basil Pasta Sauce with Ground Beef

  • Heat up a medium pot
  • Add 1 table-spoon of extra virgin olive oil
  • Cut 6-8 fresh tomatoes into big chunks and add into the pot (tomatoes will dissolve into red tomato juice)
  • Let it bubble for a half hour till most of the juice evaporate and the tomatoes turn into a thin sauce
  • In the food processor:

-A handful of fresh basil leaves

-3-4 cloves of garlic

-½ – Large onion

  • Add the blended goodness above to the simmering tomato sauce
  • Add salt, pepper, and …of course…chili powder!
  • Add a small can of tomato paste IF you want a thicker sauce
For the ground beef:
  • Heat up a medium pan
  • Add ½ a spoon of extra virgin olive oil
  • Brown the ground beef (I guess you can also try ground turkey. I have never done it but I think it will also be delicious) and throw away the fat
  • Add 2-3 chopped clove of garlic
  • Add a dash of ginger powder (optional—I add ginger powder to lessen the meaty beef aroma)

Add cooked ground beef to the tomato sauce pot and stir. Serve with spaghetti or other favorite pastas. Enjoy!