I've been trying to come up with some new ways to use garlic scapes. I managed to go for a run in this ungodly heat and after a long, cold shower I was starving! Luckily I had some leftover, plain cooked pasta from a few days before, several garlic scapes, a couple of fresh onions from the Corner Farm and one last jar of canned tomatoes left over from last summer. This is a quick and light pasta that didn't even make me regret turning on the stove top!
GARLIC SCAPE AND TOMATO PASTA
2 garlic scapes, sliced
pinch red pepper flakes
2-3 small spring onions sliced
1 cup or so of crushed tomatoes
splash balsamic vinegar
salt and pepper
pasta, either left over or cooked according to package
- Heat the olive oil in a pan over medium heat. Add the garlic scapes, pinch of salt, several turns of freshly ground black pepper and red pepper flakes and sautee until the scapes get nice and green
- Add the onions and continue cooking, turning down the heat if needed.
- Add the tomatoes and a splash of balsamic vinegar. Bring to a simmer and then turn down to heat through. Taste and add salt and pepper if needed.
- Add the pasta and toss with the sauce.
- Remove from the heat, chiffonade 8 or so leaves of basil and stir in
- Transfer pasta to bowls and serve with some freshly grated parmesan