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Bowtie Pasta with Grilled Scapes and Sun-dried Tomatoes

This is a super easy pasta recipe that can easily be doubled to serve more people.

Ingredients

  • 1 cup grilled garlic scapes , cut in ½-inch lengths (se note)
  • About 6 ounces bowtie pasta
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic , minced
  • ¼ teaspoon crushed hot red pepper flakes
  • ¼ cup chopped sun-dried tomatoes
  • ¼ cup kalamata olives , pitted and chopped
  • Grated Parmesan or Pecorino cheese

Instructions

  • Bring a pot of water to a boil. Salt the water generously. Cook the pasta until it is tender to the bite.
  • Meanwhile, in a skillet on very low heat, cook the oil, garlic and red pepper until the garlic is soft, about 5 minutes. Add the sun-dried tomatoes and olives and chopped grilled scapes. Keep warm but do not let the garlic get brown.
  • When the pasta is ready, add to the skillet and toss with the scapes, tomatoes and olives. Toss in some cheese, then check the seasoning and salt to taste. Serve immediately.

Notes

Trim and remove the seedpods from the tops of the scapes. Then break away the tougher bottom part just as you would for asparagus. Toss them in olive oil and season with salt and pepper. Grill on high heat until tender, 5 to 8 minutes.