Beast's Cookbook: Whole Grain Pasta with Seafood Sauce

A recipe of my own creation. I was actually aiming for something a bit hotter as I was making it, but I was very pleased with how it turned out. The marsala wine gives it a very unique flavor.

3 28 ounce cans tomatoes, peeled and pureed
1/2 cup olive oil
1/4 cup marsala wine
4 stalks celery
1 medium onion, finely chopped
3 teaspoons chopped garlic
6 ounces tomato paste
8 ounces scallops
8 ounces shrimp, peeled and deveined
8 ounces crab meat, shredded
1 teaspoon basil
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon hot red pepper flakes
1 pound whole grain pasta

In a blender, puree the tomatoes with their juices. In a food processor, chop the onion. Chop the celery by hand. In a large pot, heat the olive oil until it just begins to smoke. Put in the onion and garlic and sautee until almost transparent, about 5 minutes. Add the celery and sautee for about a minute. Add the Marsala wine, stir. Add the tomatoes and tomato paste, stir. Bring mixture to a near boil, stirring. Reduce heat and begin to simmer. Add scallops, shrimp, crab meat, and spices. Stir until well mixed. Simmer until seafood is cooked (about 30 minutes to an hour), stirring frequently. Cook pasta according to package directions. Drain, top with sauce, serve with whole wheat bread and salad.