Ingredients:

  • 1 lb spaghetti
  • 1 tbsp kosher salt
  • 3 tbsp extra virgin olive oil
  • 1 cup garlic scapes, cut into 1-inch pieces
  • 2 cups cherry tomatoes
  • 1/2 tsp red pepper flakes
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup reserved pasta water
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Slice the garlic scapes into uniform 1-inch segments. Wash and dry the cherry tomatoes thoroughly to ensure they blister rather than steam.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the garlic scapes and sauté for 3-4 minutes until they turn deep green and smell nutty.
  3. Toss in the whole cherry tomatoes and red pepper flakes. Cook undisturbed for 2 minutes, then stir occasionally until the tomato skins begin to shrivel and burst.
  4. Lower the heat to medium. Transfer the cooked pasta directly from the boiling water into the skillet.
  5. Pour in the reserved pasta water and the grated Parmesan cheese. Toss vigorously for 1-2 minutes until the cheese melts and forms a glossy, cohesive sauce.