Tuesday, August 10, 2010

Summer Chiocciole with Garlic Scapes


Garlic scapes got lots of hype in the foodie blogosphere in June and July- though I don't always follow trends (really, how many different cupcakeries or gelato bars can you visit without getting bored?), I do know that I really enjoyed crunching on them in the tacos I made last month! If you've bought some scapes and are now wondering what else to do with them, you can always go with my standby, pasta!

Fresh scapes are so flavorful, you really don't need to add extra garlic or onions. I did opt for a small shallot, though you can feel free to omit it if you're not a fan. I also decided to add a bit more flavor to the olive oil dressing by whisking together some basil and parmesan (use your fave vegan parm to make the dish totally vegan). Rather than saute the veggies, I tossed them cold into the pasta pot and served up a warm pasta dish- which, for a summer dinner, I found more satisfying than a hot one.

Alright scapes, you win this one! Though, unfairly, I think you'll win me over every time.


The Whats:

* 1/4 lb. garlic scapes, chopped
* 7 small campari tomatoes
* 1 shallot
* salt & pepper to taste
* 12 basil leaves
* 1/4 cup extra virgin olive oil
* 1 tbsp. white wine
* 1tsp. pepper
* 1/2 tsp. garlic powder
* 2 tbsp. grated parmesan (or grated vegan parmesan)
* 8 oz (half a package) chiocciole pasta


The Hows:

1) Bring a large pot of salted water to a boil. Add the chiocciole pasta and cook until al dente, about 15 minutes. Drain pasta and set aside.

2) Whisk together the olive oil,  white wine, pepper, garlic powder, salt, pepper, basil leaves, and parmesan in a small bowl. Toss with the hot cooked pasta until coated. Add the scapes, tomatoes, and shallot to the pasta, and season with more salt and pepper if desired; toss until ingredients are mixed. Serve warm.

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