I am not without a number of back pocket pasta dishes for dinner and this Spaghetti with Charred Scallions and Red pepper Flakes is one in frequent rotation. What I love most about this dish is that it is packed with flavor and is ready in 20 minutes.
When we get bunches upon bunches of scallions in our CSA box, this is a dish I return to often. It’s got smoky scallions and heat from the red pepper flakes. There is also a slightly creamy sauce thanks to a little pasta water and pecorino (you can totally leave out the pecorino if dairy-free). Scroll down to see how we make it!
Why You'll Love this Spaghetti with Charred Scallions
What I appreciate most about this recipe is that with the fresh scallions—typically at their peak in spring and summer—this dish celebrates the deliciously mild yet slightly sweet onion flavor that scallions offer. It should be noted: a cast iron skillet is essential to getting the scallions to that charred deliciousness. If the weather is favorable, an outdoor grill works to get this char too.
Ingredients for this Spaghetti with Charred Scallions
The beauty of this pasta dish is that our ingredient list is simple. Here's what we need to make this delicious dish:
- 4 ounces dry spaghetti noodles
- 1 bunch scallions ends trimmed
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 3 tablespoons olive oil
- ½ cup grated pecorino romano optional
- kosher salt and black pepper to taste
How to Make this Spaghetti with Charred Scallions
This simple spaghetti dish is ready in just 20 minutes, perfect for a speedy weeknight meal. Here's how we make it:
- In a large cast iron skillet, heat 3 tablespoons olive oil over medium heat. In a separate large pot, bring water to a boil for your pasta.
- Prep your scallions by first chopping up the green parts in 2 inch pieces then giving the white portion of the scallions of fine chop. Mince your garlic and set aside in a small prep bowl.
- Once the oil is heated, add in the green parts of the scallions and season with a few pinches of kosher salt and black pepper to taste. Allow the scallions to soften, stirring occasionally about 5 minutes. Add in the minced white scallion parts and garlic and stir to combine. By now your pasta water should be boiling; add a generous pinch of kosher salt to season your pasta water then add in your spaghetti and cook until al dente, about 8 minutes.
- While the pasta cooks, lower the heat on your skillet to allow the scallions to cook and slightly char around the edges. Once the pasta is ready, reserve about ¼ cup of pasta water before draining your pasta and adding the pasta to the scallions. Add in your pasta water and stir to combine the pasta and scallions while allowing the pasta water to help create the sauce. If using grated pecorino, add that here. Taste and adjust seasoning with salt (or more cheese) before serving.
More Easy Weeknight Pasta Options
When dinner needs to be done fast, pasta is one we turn to again and again. Here are a few favorites in our weekly rotation:
Spaghetti with Charred Scallions and Red Pepper Flakes
Ingredients
- 4 ounces dry spaghetti noodles
- 1 bunch scallions ends trimmed
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 3 tablespoons olive oil
- ½ cup grated pecorino romano optional
- kosher salt and black pepper to taste
Instructions
- In a large cast iron skillet, heat 3 tablespoons olive oil over medium heat. In a separate large pot, bring water to a boil for your pasta.
- Prep your scallions by first chopping up the green parts in 2 inch pieces then giving the white portion of the scallions of fine chop. Mince your garlic and set aside in a small prep bowl.
- Once the oil is heated, add in the green parts of the scallions and season with a few pinches of kosher salt and black pepper to taste. Allow the scallions to soften, stirring occasionally about 5 minutes. Add in the minced white scallion parts and garlic and stir to combine. By now your pasta water should be boiling; add a generous pinch of kosher salt to season your pasta water then add in your spaghetti and cook until al dente, about 8 minutes.
- While the pasta cooks, lower the heat on your skillet to allow the scallions to cook and slightly char around the edges. Once the pasta is ready, reserve about ¼ cup of pasta water before draining your pasta and adding the pasta to the scallions. Add in your pasta water and stir to combine the pasta and scallions while allowing the pasta water to help create the sauce. If using grated pecorino, add that here. Taste and adjust seasoning with salt (or more cheese) before serving.
