Scallion and Blistered Tomato Tagliatelle

Went to the farmers market on Friday and found some awesome fresh Scallion, Garlic, Onion, and Tomatoes ; decided to make some summer pasta.

Link to the recipe I cribbed from – Click Here – always at the top!

Something I realized I had never had or tried is fresh garlic, and that the usual garlic that is eaten is dried. Below is a cross section of the bulb – super cool sheaths enclose all the individual cloves.

Smell and taste weren’t far and away from a traditional bulb, just smelled a little more ‘wet’ to not have a better descriptor. Chopped it all up while grilling the bacon:

Bacon chopped up, cooked, then removed in order to deglaze and get the veggies cooking, 3 Tbsp of bacon fat was left in the pan and no other oil or fat was added.

Grilled up the onions till translucent, added the scallions and garlic for a couple minutes before adding my home made chicken stock (didn’t look nice in pictures)

Put the pasta in the boiling water – Tip: 1) When salting the water a good rule of thumb is that it should taste like the ocean 2) It is extremely difficult to ‘crowd the pasta’ so save your water and get more delicious pasta water to put into your sauce

The pièce de résistance – on-vine cherry tomatoes in the oven for 10-12 minutes until exploded.

Got hectic at the end – combined the cooked pasta, pasta water, chopped green ends of the scallions, parmesan, salt, pepper.

Added the tomatoes, bacon back in, and zested with lemon and lemon juice and served in the dish right on the table. Flavour was excellent, really accented the vegetable flavours with the salt and acidity.

9/10 on the Cole scale – would do again with little to no changes –