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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

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  • 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


  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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