Pasta with Fresh Tomatoes and Grilled Scallions

A quick puree of scallions, tomatoes and olive oil creates a delicious sauce for this three-ingredient recipe.

  • Total Time:
  • Servings: 4


  • 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

How to make this recipe

  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.

Suggested Pairing

Lively, light-bodied red.

Contributed By Photo © Con Poulos Published September 2012

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463990 recipes/pasta-fresh-tomatoes-and-grilled-scallions 2013-12-06T23:40:49+00:00 Marcia Kiesel summer|italian|pasta-and-noodles|4|fast|healthy|vegetarian|weeknight-dinner september-2012 recipes,pasta-fresh-tomatoes-and-grilled-scallions 463990

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