Number of servings:  8

POINTS per serving:  4


2 tsp olive oil

4 onions chopped

4 large garlic cloves, minced

(1) 28 oz can crushed tomatoes (no salt added)

(2) 8 oz cans tomato sauce (no salt added)

(1) 6 oz can tomato paste (no salt added)

¼ cup dry red wine

1 tsp crushed red pepper flakes, or to taste

1 tsp dried basil

¼ tsp freshly ground black pepper

1 pound bay scallops

¾ lb large shrimp, peeled and deveined 

½ lb. cooked crabmeat, picked over and flaked

(1) 12 oz. box capellini (angel-hair pasta)

¼ cup minced parsley



1.     In a large Dutch oven heat the oil.  Add the onions and garlic; cook, stirring as needed, until softened, about 5 minutes.

2.     Add the tomatoes, tomato sauce, tomato paste, wine, pepper flakes, basil, oregano, black pepper and 1 cup water; bring to a boil.  Reduce the heat and simmer, uncovered, until slightly thickened, about 15 minutes.

3.     Add the scallops, shrimp and crab; cook, stirring as needed, until the shrimp turns pink, 8-10 minutes.

4.     Meanwhile, cook the capellini according to package directions.  Serve, topped with sauce; sprinkle with the parsley.


Featured In:  Weight Watchers “Simply the Best” Cookbook