Tag Archives: aglio e olio

Pasta with garlic scapes & walnuts

15 Jul

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Growing 200-plus head of garlic every year (232 this season, thank you very much) I go through a lot of garlic scapes. I’m sure you’re seeing them at the farm stands and at your better grocery stores right about now.

It’s the season. And it doesn’t last long.

Most of the scapes that I don’t pass along to friends wind up being roasted as a side dish, but plenty find their way into a simple aglio e olio (literally, garlic and oil) sauce with my pasta. I like swapping the garlic cloves for the scapes because it adds a really nice texture to the aglio e olio. This version we have here also includes walnuts, which adds both texture and flavor.

It’s one of those super simple pasta dishes that you wind up craving over and over, so give it a try while the scapes are still around. Otherwise you’ll have to wait until next year.

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Get your pasta water going because this won’t take more than a few minutes. Then grab a few scapes (I’ve used four here, as I was only feeding myself on this occasion).

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Remove the tips (seen at rear) and chop the scapes and some hot pepper up, like so. You’ll also need a small handful of chopped walnuts.

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Saute in olive oil for a few minutes, or just until the scapes have softened (just don’t let them get crispy). Oh, and I’ve also added a few anchovy filets, even though I know most of you won’t. (C’mon, live a little, anchovies are awesome!)

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When your pasta is just shy of al dente turn up the heat under the scapes and add the pasta to the pan.

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Then add some of the (well-salted) pasta water and incorporate.

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After the water has all but evaporated (a minute or so) you are good to go.

Oh, and in case you were wondering, garlic scapes can last for weeks in the fridge, so don’t be shy about stocking up the next time you run across them.

I mean, can you ever have enough aglio e olio?

Garlic scape aglio e olio

6 Jul

When you have more than 200 head of garlic growing in the garden this is the time of year people start showing up.

“What you doing there?” asked a neighbor I had not seen since early winter. “Those garlic scapes you’re cutting?”

The woman left with a bag filled with 20 or so of my scapes. She said that she would make a pesto, which is what many people will do. I said that she ought to try this aglio e olio with a few of the scapes, but I’m pretty certain that she wasn’t paying any attention.

Her loss.

A simple aglio e olio using garlic scapes instead of cloves is a great change of pace. And this is the only time of year that we get to do it.

Get yourself around four or five scapes.

Chop them up like so. (Get your pasta going, by the way, because this won’t take very long at all.)

Saute at medium heat in plenty of olive oil with three or four anchovy filets and a little chopped hot pepper.

When your pasta is al dente add it to the pan, along with some of the well-salted pasta water, then turn up the heat to high and incorporate.

If only my neighbor had been listening.