Your Recipe

Recipe Instructions:

Ingredients
4 large plum tomatoes—peeled, seeded and chopped

14 large scallions, 4 chopped

1/4 cup extra-virgin olive oil, plus more for drizzling

Salt

Freshly ground pepper

10 ounces campanelle or farfalle pasta

Directions
In a food processor, pulse three-fourths of the tomatoes with the chopped scallions and the 1/4 cup of olive oil to a coarse puree; season with salt and pepper.

Light a grill or preheat a grill pan. Drizzle the whole scallions with olive oil and season them with salt and pepper. Grill the scallions over high heat until lightly charred and tender, about 1 minute per side. Transfer the grilled scallions to a work surface and cut them into 1-inch pieces.

In a large pot of salted boiling water, cook the pasta until al dente. Drain and transfer to a large serving bowl. Add the tomato-scallion puree and the grilled scallions; toss well. Season with salt and pepper. Top the pasta with the remaining chopped tomatoes and serve.