Caramelized Scallion Aglio e Olio
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
⅓ c
extra-virgin olive oil
4
bunches scallions, ends and roots trimmed, cut into 1-inch-long pieces
Kosher salt, to taste
1
serrano pepper, finely minced
¾ lb
spaghetti or linguine
3 oz
feta cheese, crumbled
3 tbsp
finely chopped Italian parsley
Parmesan, for serving
Scallions replace garlic in this greener take on spaghetti aglio e olio. The key is to use lots and lots of scallions—four bunches, to be exact—and to let them cook undisturbed for a few minutes to kick-start the browning process. Once lightly caramelized, the scallions lose their raw piquancy and turn both sweet and deeply savory. A hefty sprinkle of feta cheese bulks out the finished dish and lends its salty, tangy flavor, making this simple pasta a true weeknight winner.
Directions
- Heat a large skillet over medium heat. When the pan is hot, add the oil, followed by the scallions and a generous pinch of salt. Let the scallions cook undisturbed for about 5 minutes, or until golden brown on the underside. Give the pan a stir and continue cooking for another 5 to 7 minutes, or until the scallion are tender with areas of deep caramelization. In the last minute of cooking, stir in the minced serrano pepper.
- Meanwhile, bring a large pot of salted water to a boil. When the water is boiling, cook the pasta until it’s very al dente (1 to 2 minutes less than the directions on the package recommend). Drain the pasta and reserve 1 cup of cooking water.
- Transfer the pasta to the pan with the scallions and turn the heat to medium-high. Add ½ cup of the reserved pasta water and begin to toss the pasta vigorously until the water and oil have emulsified into a glossy sauce. If the pasta gets a bit dry, add splashes of pasta water, tossing well in between additions, until a light, glossy sauce forms. Quickly toss in the crumbled feta and parsley, then serve immediately, topped with Parmesan cheese.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.