Spaghetti with Charred Scallions and Red Pepper Flakes
This pasta dish is super speedy and ready in 20 minutes or less. When we get bunches upon bunches in our CSA box, this is a dish I return to making again and again. It’s got smoky scallions and heat from the red pepper flakes and a slightly creamy sauce thanks to a little pasta water and pecorino (you can totally leave out the pecorino to keep dairy-free).
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.
Tried this recipe?Let us know how it was!