A 15 minute dinner. The pasta is tossed with a light oil infusion with garlic scapes, olives and red pepper flakes. It is great as is or with added veggies like broccoli or kale to make it whole. And the beauty of garlic scapes is their mild flavor plus you can’t burn the garlic : )
To make, boil pasta according to package instructions.
Meanwhile, in a sauté pan, heat a generous portion of oil (maybe 1/2 C. depending on how many you’re feeding). Add about 5 sliced garlic scapes (I cut the ends off the tendrils and then slice them into 1” pieces). Add a dash of red pepper flakes and sauté 1-2 minutes. Remove from heat and let sit. With a slotted spoon, remove most of sautéd scapes and place in a bowl with chopped pitted olives (I prefer Nicoise) and toss to combine. Add the cooked pasta into the sauté pan with oil. If you’d like it a bit lighter, you can add a splash of the pasta water, too. Season lightly with salt. Top pasta with olive mixture, sprinkle with Parmesan and serve
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