Name: Spaghetti with Garlic Scapes and Olive Oil (Aglio e Olio)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 serving(s)
Ingredients: 10 whole garlic scapes, trimmed; 3/4 lb (340 g) spaghetti; 1/2 tsp red pepper flakes, or to taste; 1/4 cup (60 ml) olive oil, plus more for serving; 1/2 cup (35 g) Pecorino cheese, freshly grated, plus more for serving; 1 tbsp lemon zest (about 1 large lemon)

Ingredients

- 10 whole garlic scapes, trimmed
- 3/4 lb (340 g) spaghetti
- 1/2 tsp red pepper flakes, or to taste
- 1/4 cup (60 ml) olive oil, plus more for serving
- 1/2 cup (35 g) Pecorino cheese, freshly grated, plus more for serving
- 1 tbsp lemon zest (about 1 large lemon)

Preparation

- Cut 8 of the scapes in half lengthwise and set aside. With a fine grater, grate the remaining scapes and set aside.
- In a large pot of salted boiling water, cook the pasta until al dente. Add the 16 garlic scape halves 2 minutes before the end of the cooking time. Reserve 1/2 cup (125 ml) of the cooking water. Drain the pasta and scapes.
- In a large skillet over medium heat, cook the grated garlic scapes and red pepper flakes in the oil for 1 minute. Remove from the heat. Add the drained pasta and scapes, cheese, lemon zest and reserved cooking water. Mix well to evenly distribute the flavours. Season with salt and pepper.
- Divide the spaghetti among four plates. Drizzle with olive oil and sprinkle with more cheese, if desired.

Spaghetti with Garlic Scapes and Olive Oil (Aglio e Olio)

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Fine Stainless Steel Grater