Penne With Smothered Scallops~ Tomato~ Basil

8 tomatoes - large, ripe or
2 can roma t omatoes
1 lb scallops
1 tablespoon ga rlic - chopped fine
1 teaspoon salr
1 lb dried penne
2 tablespoon italian parsley
1/3 cup olive oil
1/4 teaspoon crushed chilli pepper
1 teaspoon lemon zest - grated
1/2 cup fresh basil leaves
4 tablespoon pa rmesan cheese - grated
Drop tomatoes, briefly into boiling wa ter to loosen skins and peel.
Remove most seeds and chop coarsely. Slice scallops into thin rounds
about 1/4-inch thick and place in bowl with lemon rind. Saute garlic
in oil until pale golden and add the tomatoes, salt and hot pepper
flakes. Simmer for 5 minutes. Boil a large pot of water, add salt
and pasta. Cook for 7 to 9 minutes, until barely done. Drain and
immediately add to sauce. Add basil, chopped parsley and scallops.
Cover pot tightly and remove from heat. Let stand 4 minutes to cook
scallops. Remove lid, stir in Parmesan and serve.