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Summer Spaghetti with Charred Scallions

Summer Spaghetti with Charred Scallions

This summer spaghetti with charred scallions is loaded with summer vegetables and herbs and is perfect for a warm summer night.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 565kcal


  • Large pot
  • Wide pot or skillet


  • 16 ounces spaghetti or linguine 3/4 cup cooking water reserved
  • 3 large heirloom tomatoes
  • 1 tablespoon extra virgin olive oil
  • 6 scallions trimmed and cut into 1'' pieces
  • 2 zucchini or yellow squash trimmed and diced
  • 4 cloves garlic minced
  • 3 tablespoons butter
  • ¼ cup grated parmesan cheese plus more, for serving
  • 1 bunch basil leaves torn in half
  • Salt, pepper, and crushed red pepper to taste


Cook the pasta and tomatoes:

  • Bring a large pot of generously salted water to a boil. Add the pasta and stir. Once the water begins to boil vigorously again, add the 3 tomatoes and cook for 1-2 minutes until the skins split. Using a slotted spoon, transfer the tomatoes to an ice bath.
  • Once the tomatoes are cool enough to handle, remove the skins and core. Crush the tomatoes with your hands and transfer to a bowl until needed.
  • Continue cooking the pasta until al dente. Remove 3/4 cup of the pasta cooking water and set aside. Drain the pasta.

Cook the Vegetables:

  • While the pasta is cooking, start the sauce. In a wide pot, heat the extra virgin olive oil over medium-high until very hot. Add the scallions and cook without moving for 2-3 minutes until they begin to char. Flip and cook an additional 2 minutes.
  • Add the zucchini and cook in an even layer without moving for 4-5 minutes until it begins to char.
  • Add the garlic and cook for 45 seconds or until fragrant. Season with salt, pepper, and crushed red pepper to taste.

Prepare the Sauce:

  • Melt the butter into the pot of vegetables. Once frothy, add the crushed tomatoes and bring to a boil. Cook for 10 minutes until the tomatoes begin to break down and the sauce thickens.
  • Add the reserved pasta cooking water and parmesan cheese and bring to a boil. Boil for 5-6 minutes until thickened and reduced. Taste and season again to your preferences.

Finish the Summer Spaghetti:

  • Add the basil and the cooked spaghetti to the pot and toss to coat. Turn off the heat.

To Serve:

  • Divide the cooked summer spaghetti between shallow bowls and garnish with more basil and parmesan cheese, if desired. Enjoy!


Calories: 565kcal | Carbohydrates: 87g | Protein: 18g | Fat: 16g | Sodium: 181mg | Fiber: 4g | Sugar: 4g | Vitamin C: 5mg
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