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Roasted Chicken Legs with Potatoes and Kale

Illustration by Ollie Maxwell.

PASTA WITH FRESH TOMATOES AND GRILLED SCALLIONS


PASTA WITH FRESH TOMATOES AND GRILLED SCALLIONS



Ingredients

4 large plum tomatoes—peeled, seeded and chopped

14 large scallions, 4 chopped

1/4 cup extra-virgin olive oil, plus more for drizzling

Salt

Freshly ground pepper

10 ounces campanelle or farfalle pasta

Instructions

1. In a food processor, pulse three-fourths of the tomatoes with the chopped scallions and the 1/4 cup of olive oil to a coarse puree; season with salt and pepper.


2. Light a grill or preheat a grill pan. Drizzle the whole scallions with olive oil and season them with salt and pepper. Grill the scallions over high heat until lightly charred and tender, about 1 minute per side. Transfer the grilled scallions to a work surface and cut them into 1-inch pieces.


3. In a large pot of salted boiling water, cook the pasta until al dente. Drain and transfer to a large serving bowl. Add the tomato-scallion puree and the grilled scallions; toss well. Season with salt and pepper. Top the pasta with the remaining chopped tomatoes and serve.


Recipe courtesy of Food & Wine

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