by Francesca Patterson

Every spring at the CSA, I am immediately drawn to the long twisted curls that belong to bunches of garlic scapes. These early buds of garlic plants are snipped in order to allow the sun’s energy to grow the bulb under the soil. What is so rewarding about this mechanism, though, is that you get a light preview of delicious fresh garlic taste to experience. Garlic scapes give off a slightly less sharp taste than it’s bulb, which allows for versatility in recipes. For this week, I thought it would be interesting to stray from the tried and true version of garlic scape pesto. As simple as this recipe is, it carries a complex taste. Chopped up scapes and red pepper flakes both release their own oils, and when combined, they work to heighten each other’s flavors. The kick from the red peppers does not overwhelm you, but just keeps you coming back for more. When you throw in cherry tomatoes, they reduce and create a quick, easy, and satiating sauce. This sauce tastes fantastic freshly made, but do not underestimate these leftovers. Reheating this pasta in a pan at medium high will maximize your lunches (or breakfast, if you are anything like me!) So, if you’re feeling like you want to try something new with your garlic scapes, give this recipe a go! 

 

INGREDIENTS

  • Bunch of Garlic scapes (chopped into small pieces)

  • Two tbsp Crushed red pepper  

  • 1 quart of Cherry Tomatoes (sliced in half)

  • ¼ tsp of Anchovy paste

  • 1 box of spaghetti (or pasta of choice)  

  • Extra Virgin Olive oil

  • salt/pepper

  • Pecorino Romano (optional)

DIRECTIONS

  1. Put a quart of water on to boil for pasta. 
  2. In a large pan, heat about two tablespoons of olive oil on medium high. Add the chopped garlic scapes and two tablespoons of red pepper. Sauté for about 5-7 minutes. 
  3. Add the sliced cherry tomatoes and anchovy paste to the pan. Sauté on medium high for several minutes and then bring the heat down to simmer for 20 minutes, or until tomatoes are soft and saucy.
  4. Drop the pasta in to boiling water and cook for 9 minutes.
  5. Strain pasta, transfer it to the pan. Bring heat back up to medium high and toss pasta in the sauce until completely mixed.
  6. Plate and top with Pecorino Romano, and dig in!

     

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