Garlic Scape and Cherry Tomato Pasta

Name: Garlic Scape and Cherry Tomato Pasta
Prep time: PT0D0H0M
Cook time: PT0D0H30M
Total time: PT0D0H30M
Yield: 4
Ingredients: Kosher salt; ½ lb. spaghetti; 2 Tbsp. extra-virgin olive oil; 1 pint multicolored cherry tomatoes; 10 garlic scapes; 1 small red onion, thinly sliced; Freshly ground black pepper; 1 cup baby arugula; 2 Tbsp. fresh lemon juice; 1 Tbsp. finely grated lemon zest

Get this simple summer supper from garden to plate in just 30 minutes.

Serves
4
Time
30 minutes

BELLE MORIZIO

By SAVEUR Editors

Updated on June 21, 2024

Early summer brings an underappreciated and short-lived bounty along with the tomato harvest. Garlic scapes—the tender, green stalks that rise from hard-neck garlic—are an aromatic, herbaceous, and mellow way to add garlicky flavor to your dishes. Roasting the scapes with tomatoes and red onion sweetens the alliums’ heat and enriches their flavor; toss with pasta, lemon juice, and arugula for a simple summer meal.

Ingredients

Kosher salt
½ lb. spaghetti
2 Tbsp. extra-virgin olive oil
1 pint multicolored cherry tomatoes
10 garlic scapes
1 small red onion, thinly sliced
Freshly ground black pepper
1 cup baby arugula
2 Tbsp. fresh lemon juice
1 Tbsp. finely grated lemon zest

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Instructions

Step 1

Position a rack in the center of the oven and preheat to 400°F.

Step 2

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and transfer to a large bowl. Set aside and keep warm.

Step 3

In a medium bowl, toss together the oil, tomatoes, garlic scapes, and onion. Season to taste with salt and black pepper, then spread the vegetables in an even layer on a large rimmed baking sheet. Bake until the tomatoes are just beginning to burst, 12–15 minutes.

Step 4

Remove the vegetables from the oven and add to the bowl of spaghetti. Add the arugula and lemon juice and zest, toss to combine, and serve hot.

Position a rack in the center of the oven and preheat to 400°F.
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and transfer to a large bowl. Set aside and keep warm.
In a medium bowl, toss together the oil, tomatoes, garlic scapes, and onion. Season to taste with salt and black pepper, then spread the vegetables in an even layer on a large rimmed baking sheet. Bake until the tomatoes are just beginning to burst, 12–15 minutes.
Remove the vegetables from the oven and add to the bowl of spaghetti. Add the arugula and lemon juice and zest, toss to combine, and serve hot.