Summer Spaghetti With Charred Scallions Recipes

SUMMER SPAGHETTI WITH CHARRED SCALLIONS

Steps:

• Bring a large pot of generously salted water to a boil. Add the pasta and stir. Once the water begins to boil vigorously again, add the 3 tomatoes and cook for 1-2 minutes until the skins split. Using a slotted spoon, transfer the tomatoes to an ice bath.
• Once the tomatoes are cool enough to handle, remove the skins and core. Crush the tomatoes with your hands and transfer to a bowl until needed.
• Continue cooking the pasta until al dente. Remove 3/4 cup of the pasta cooking water and set aside. Drain the pasta.
• While the pasta is cooking, start the sauce. In a wide pot, heat the extra virgin olive oil over medium-high until very hot. Add the scallions and cook without moving for 2-3 minutes until they begin to char. Flip and cook an additional 2 minutes.
• Add the zucchini and cook in an even layer without moving for 4-5 minutes until it begins to char.
• Add the garlic and cook for 45 seconds or until fragrant. Season with salt, pepper, and crushed red pepper to taste.
• Melt the butter into the pot of vegetables. Once frothy, add the crushed tomatoes and bring to a boil. Cook for 10 minutes until the tomatoes begin to break down and the sauce thickens.
• Add the reserved pasta cooking water and parmesan cheese and bring to a boil. Boil for 5-6 minutes until thickened and reduced. Taste and season again to your preferences.
• Add the basil and the cooked spaghetti to the pot and toss to coat. Turn off the heat.
• Divide the cooked summer spaghetti between shallow bowls and garnish with more basil and parmesan cheese, if desired. Enjoy!

SPAGHETTINI WITH CHARRED SCALLIONS AND PEAS

Steps:

• Heat oil and 1 tablespoon butter in a large skillet or braiser over medium-high. Add scallions; season with salt and pepper and cook, stirring occasionally, until golden and beginning to char, 4 to 5 minutes.
• Stir in garlic, peas, and asparagus. Add 1/4 cup water, cover, and simmer until vegetables are crisp-tender, 3 to 4 minutes. Season to taste.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook per package directions until al dente. Reserve 1 cup pasta water; drain. Add pasta to skillet along with 1/2 cup pasta water and remaining 1 tablespoon butter.
• Stir vigorously, adding more water as needed, 1 tablespoon at a time, to create a silky sauce. Remove from heat; stir in cheese, zest and juice, and more pasta water if needed. Season and serve, with more cheese and pepper.

SPAGHETTI WITH SCALLION SAUCE

Steps:

• Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
• While pasta cooks, heat 3 tablespoons olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.
• Transfer scallion mixture to a blender and add zest, salt, pepper, remaining olive oil, and 1/2 cup pasta-cooking water, then purée until smooth. (Use caution when blending hot liquids.)
• Drain pasta in a colander and return to pot.
• Toss pasta with scallion purée, cheese, and salt and pepper to taste over moderate heat until pasta is well coated.