Capellini with Tuscan Fisherman's Sauce Recipe

Name: Capellini with Tuscan Fisherman's Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. extra virgin olive oil; 1 eggplant, cut into 1/2-inch pieces; 1/2 lb. (225 g) each green and yellow zucchini, sliced; 1/2 red pepper, cut into strips; 2 small garlic cloves, minced; 1 lb. (450 g) capellini, uncooked; 1 jar (650 mL) Classico di Lucca Tuscan-Style Olive & Garlic Pasta Sauce; 1/4 cup currants; 1 Tbsp. fresh lemon juice; 1 lb. (450 g) bay scallops

Servings: persons

1
Heat oil in Dutch oven or large deep skillet on medium-high heat.
2
Add vegetables; cook 7 to 10 min.
3
or until softened, stirring occasionally and adding garlic for the last minute.
4
Cook pasta as directed on package, omitting salt.
5
Meanwhile, add pasta sauce, currants and lemon juice to vegetable mixture; stir.
6
Simmer on medium-low heat 10 min.
7
or until heated through, stirring occasionally.
8
Add scallops; cook 2 to 3 min.
9
or just until opaque.
10
Drain pasta.
11
Serve topped with pasta sauce mixture.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbsp. extra virgin olive oil, 1 eggplant, cut into 1/2-inch pieces, 1/2 lb. (225 g) each green and yellow zucchini, sliced, 1/2 red pepper, cut into strips, and more.

Yes, Capellini with Tuscan Fisherman's Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Capellini with Tuscan Fisherman's Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions