Spaghetti with Scallion Tomato and Herb Sauce
|Round scallions||1 3⁄4 Pound|
|Garlic||2 Clove (10 gm), finely chopped|
|Extra virgin olive oil||6 Tablespoon|
|Ripe tomatoes||1⁄2 Pound, skinned and seeded|
|Red chili peppers||2|
1 Trim the scallions, remove and discard the outer layer.
2 Cut off the leaves, and slice the bulbs into very thin rings.
3 In a large enameled cast iron fireproof casserole dish, put the scallions with the chopped garlic, the bouquet garni, and the olive oil.
4 Sweat over low heat, uncovered, for 20 minutes.
5 Remove and discard the bouquet garni.
6 Chop the tomato flesh coarsely; use drained canned tomatoes if preferred.
7 Remove the stalk and seeds from the chili peppers and chop the flesh finely.
8 Add the tomatoes and chili to the scallions along with a pinch of salt and cook gently for another 5 minutes, stirring occasionally.
9 Remove from the heat.
10 In a large pot, bring salted water to a boil.
11 Cook the spaghetti until just tender, but still a bit crisp; reserving 1/2 cup of the cooking water when you drain it.
12 Add the spaghetti to the scallion mixture, together with the reserved hot water.
13 Stir briefly over low heat to coat the spaghetti.
14 Serve hot.