Spaghetti with Garlic Scapes and Olive Oil (Aglio e Olio)
Spaghetti with Garlic Scapes and Olive Oil (<i>Aglio e Olio</i>)
Rating: (1 rated)
Ingredients
  • 10 whole garlic scapes, trimmed
  • 3/4 lb (340 g) spaghetti
  • 1/2 tsp red pepper flakes, or to taste
  • 1/4 cup (60 ml) olive oil, plus more for serving
  • 1/2 cup (35 g) Pecorino cheese, freshly grated, plus more for serving
  • 1 tbsp lemon zest (about 1 large lemon)
  • Preparation
  • Cut 8 of the scapes in half lengthwise and set aside. With a fine grater, grate the remaining scapes and set aside.
  • In a large pot of salted boiling water, cook the pasta until al dente. Add the 16 garlic scape halves 2 minutes before the end of the cooking time. Reserve 1/2 cup (125 ml) of the cooking water. Drain the pasta and scapes.
  • In a large skillet over medium heat, cook the grated garlic scapes and red pepper flakes in the oil for 1 minute. Remove from the heat. Add the drained pasta and scapes, cheese, lemon zest and reserved cooking water. Mix well to evenly distribute the flavours. Season with salt and pepper.
  • Divide the spaghetti among four plates. Drizzle with olive oil and sprinkle with more cheese, if desired.
  • Description
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