Components
⅓ c
extra-virgin olive oil
4
bunches scallions, ends and roots trimmed, lower into 1-inch-long items
Kosher salt, to style
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 exchange garlic on this greener tackle spaghetti aglio e olio. The secret’s to make use of tons and many scallions—4 bunches, to be precise—and to allow them to cook dinner undisturbed for a couple of minutes to kick-start the browning course of. As soon as frivolously caramelized, the scallions lose their uncooked piquancy and switch each candy and deeply savory. A hefty sprinkle of feta cheese bulks out the completed dish and lends its salty, tangy taste, making this straightforward pasta a real weeknight winner.
Instructions
- Warmth a big skillet over medium warmth. When the pan is scorching, add the oil, adopted by the scallions and a beneficiant pinch of salt. Let the scallions cook dinner undisturbed for about 5 minutes, or till golden brown on the underside. Give the pan a stir and proceed cooking for one more 5 to 7 minutes, or till the scallion are tender with areas of deep caramelization. Within the final minute of cooking, stir within the minced serrano pepper.
- In the meantime, carry a big pot of salted water to a boil. When the water is boiling, cook dinner the pasta till it’s very al dente (1 to 2 minutes lower than the instructions on the package deal suggest). Drain the pasta and reserve 1 cup of cooking water.
- Switch the pasta to the pan with the scallions and switch the warmth to medium-high. Add ½ cup of the reserved pasta water and start to toss the pasta vigorously till the water and oil have emulsified right into a shiny sauce. If the pasta will get a bit dry, add splashes of pasta water, tossing nicely in between additions, till a light-weight, shiny sauce varieties. Shortly toss within the crumbled feta and parsley, then serve instantly, topped with Parmesan cheese.
Zola Gregory
Zola Gregory is a author and recipe developer based mostly in Seattle. Having beforehand labored as a pastry chef and baker, she now enjoys serving to others discover success in their very own kitchens by way of her tales, recipes, and baking courses.
