Penne With Shrimp, Scallops, Bell Peppers And Sun-Dried Tomatoes - cooking recipe

Ingredients

1/2 cup sun-dried tomato packed in oil
1 red pepper, sliced
1 yellow pepper, sliced
1 orange bell pepper, sliced
1/2 lb raw shrimp, deveined, peeled
1/2 lb sea scallops, cut in half
1/2 cup fresh basil, chopped, separate into two 1/4 cup piles
2 garlic cloves, chopped
1/2 teaspoon dried oregano
2 tablespoons extra virgin olive oil
1/2 tablespoon canola oil, flavoured with sun dried tomatoes
2 cups chicken broth
3/4 cup dry white wine
3 tablespoons tomato paste, heaping
2/3 cup heavy cream (optional)
12 ounces penne pasta
3/4 cup parmesan cheese, grated

Preparation

Combine and heat both oils in a heavy large skillet over medium-high heat.
Add peppers and saute until crisp-tender, about 5 minutes.
Using a slotted spoon, transfer peppers to a bowl.
Add sundried tomatoes, shrimp, scallops, 1/4 cup of basil, garlic and oregano to the same skillet and saute until the shrimp are just opaque in the centre, about 3 minutes.
Transfer shrimp and scallop mixture to the bowl with peppers, cover and set aside.
Add broth, wine and tomato paste to same skillet.
Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
During the last minute add cream if you are using it, and let cook an extra minute or two.
Meanwhile cook pasta in a large pot of boiling salted, oiled water until tender, but still firm to bite.
Drain; return pasta to same pot.
Add contents of bowl, sauce, remaining 1/4 cup of basil and cheese to pasta.
Toss over low heat until warmed through and sauce coats pasta.
Season with salt and pepper to taste and enjoy.
Note: If all peppers are not available any combination will do.
Shrimps and Scallops can be replaced with chicken.