GARLIC SCAPE & CHERRY TOMATO SPAGHETTI
(YIELD: TWO servings / COOKING TIME: 15-20 min.)
+ 160g spaghetti (dried)
+ 3-4 stems of garlic scapes
+ 10-12 cherry tomatoes
+ 2 cloves garlic
+ 2 tsp capers (drained)
+ 25g bacon (cut into small strips)
+ 1 Tbsp parsley
+ 2 Tbsp olive oil
+ salt and pepper
1. Boil a pot of water enough to cook 160g of spaghetti.
2. While waiting for the water to boil, prepare each ingredient:
- Halve the cherry tomatoes.
- Peel the garlic cloves and roughly chop. Make small diagonal dice with garlic scapes, and chop parsley leaves.
3. When the water boils, add salt to season the spaghetti, then cook spaghetti.
4. Over medium heat, cook bacon strips. Make sure the heat is not too high - if so, the bacon will just burn without rendering the fat.
5. When the bacon renders enough fat and also slightly browned, add chopped garlic and drained capers. If the pan is too dry, add some olive oil. Make sure the capers are crisped up, but the garlic is not burnt. Add garlic scapes and cook about a minute, then add halved cherry tomatoes. Cook until the tomatoes are softened.
6. By now, the spaghetti should be cooked to al dente. If not, turn off the heat of the pan (#5) then wait till the pasta is cooked. When the spaghetti is ready, turn on the heat of the pan and add the pasta. Toss it around to mix with vegetables and bacon. Make sure the brown bits on the bottom of the pan are scrapped and coated to the spaghetti - it works almost like a sauce. When the spaghetti and other ingredients are mixed well, turn off the heat and add black pepper, chopped parsley leaves and rest of olive oil (if any left). Toss the pasta again to mix.
7. Plate the pasta into two bowls.
Please enjoy! :)