Author: Camille Loccisano

Spaghetti with Scallions
1/2 pound spaghetti
2 tablespoons extra-virgin olive oil
1/8 teaspoon crushed red pepper flakes
4 whole scallions, chopped in one-inch pieces
Kosher salt and freshly ground black pepper
1/2 cup marinara sauce (page 227)
Fresh flat-leaf parsley
Ricotta salata cheese
In a large pot, boil water for the spaghetti. When water begins to boil, add salt liberally. Let water return to a boil, and cook spaghetti to al dente. In a large sauté pan, warm olive oil over medium heat. Sprinkle in the red pepper flakes, and allow the flakes to sizzle slightly and flavor the oil. Add scallions and allow to cook until fragrant. Sprinkle salt and pepper. Stir in marinara sauce and allow to simmer for three minutes. Reserve a cup of the pasta water, and drain the spaghetti. Add spaghetti and reserved water to sauté pan and toss well with scallions. When plating, add ricotta salata cheese on top. Garnish with fresh parsley.