This quick and delicious garlic scape arrabbiata uses the scape from hardneck garlic that is harvested in late May-mid June. The delicate garlic flavours hold up well to the 15 minute simmer with the grape tomatoes and the result is a rich yet delicately flavoured pasta sauce that will have you sneaking back for seconds! A touch of spice is added from the calabrian chili peppers and fresh thyme to round out all the flavours.
I am currently drowning in garlic scapes – but I can’t complain! They’re so delicious and I love finding new ways to enjoy them. The good news is if you add them to a food processor with a bit of olive oil and freeze them in ice cube trays you’ll have cubes of them ready to go all year round.
What are Garlic Scapes?
Garlic scapes are the flower stalk that is produced by hardscape garlic about 3-4 weeks prior to the garlic being ready to harvest. It’s a signal that the garlic’s time in the earth is coming to an end.
Once the garlic scape curls over into a loop, it’s ready to harvest. Ideally you do not leave it on much longer as the flower head will continue to get larger and will eventually open up.
If you choose some at the farmers market, choose curly stalks that are vibrant green and pliable. As garlic scapes “age” they become firm, woody, and straighten out.
Garlic scapes will keep well in the fridge as long as they are not tightly packed, but loosely sitting in a closed container. They should keep for a month.
Some people like to preserve their scapes by pickling (I’ve never tried!) or freezing (my personal favourite).
To freeze your scapes for year round use; use a food processor to finely chop them. Mix the chopped scapes with olive oil and add them to an ice cube tray. Freeze until solid then add to a freezer safe container/bag. Should be good for a year or even longer if stored properly.
Why You’ll Love This Recipe
- Garlic scape flavour is delicate. The raw scape is a bit “spicy” but when cooked it softens the spiciness and you’re left with this unique garlic flavour that isn’t overpowering at all.
- Just a touch of spice makes this sauce shine. The calabrian chilli peppers aren’t overly spicy, but they lend some incredible flavour that tastes almost earthy.
- Makes the tomatoes shine! This early in the year we don’t have fresh local tomatoes yet, but the freshness of the garlic scapes and simple ingredients makes even the blandest cherry tomatoes taste amazing in this sauce. Of course, local or homegrown will be best. Frozen cherry tomatoes from the previous year will also work well here!
- Ready in under 20 minutes. This is an ultra-quick meal that you can put together while your pasta water boils and cooks.
- Simple ingredients and they taste amazing!
Ingredients Needed for Garlic Scape Arrabbiata
- Extra-virgin olive oil is the highest quality olive oil you can buy, but you don’t need to spend an arm and a leg on good olive oil. Recently I’ve been using Turkish extra-virgin olive oil and it’s delicious!
- Fresh garlic scapes – the fresher the better but previously frozen cubes of garlic scapes will not disappoint.
- Calabrian chili peppers in oil – traditionally preserved in oil for freshness. These can be quite expensive ($9-$11 a jar here) but will last a long time. Their flavour is a bit smoky and sweet. Red chili flakes are a good, cheap alternative.
- Cherry tomatoes – fresh and local are best, but store-bought will taste just fine! You can use frozen cherry tomatoes.
- Fresh thyme – feel free to substitute fresh oregano, parsley, basil, or italian seasoning. If you use dried, use 1/3 of the fresh volume.
- Fine sea salt – kosher salt is fine
- Black pepper – ideally freshly ground
- Dry pasta – your choice! We love penne but anything you have on hand works.
- Lemon juice – fresh only, please! Optional but adds brightness to the dish.
How to Make Garlic Scape Arrabbiata Sauce
Before starting your sauce, begin heating up a large pot of salted water for the pasta. Add the dry pasta to the pot to cook once the cherry tomatoes are in the pan. Cook the pasta according to package directions.
Preheat a medium skillet or pot over medium-low. Once hot, add in the olive oil. Allow it to warm up and shimmer before adding in the garlic scapes. Cook, stirring occasionally, for 2-3 minutes.
Add in the calabrian chili peppers (or red chili flakes) and cook, stirring occasionally, for another 2 minutes. Do not burn the garlic scapes.
Add in the cherry tomatoes in a single layer and sprinkle with salt and freshly ground black pepper. Stir occasionally and allow the tomatoes to begin “popping” on their own (do not squish them at this stage). *Reminder to start your pasta.
Cook the tomatoes until they begin to lighten in colour, blister, and burst. Be careful of splattering when the tomato juice hits the hot oil. Once they’re mostly all broken down (about 8 minutes), add in the chopped fresh thyme and begin carefully pressing down on some of the cherry tomatoes that haven’t burst.
Cook for another 5-6 minutes until the sauce has thickened considerably. Taste for seasoning before tossing with the cooked and drained pasta. Stir well and optionally serve with a squeeze of fresh lemon and top with fresh parmesan or grana padano if desired.
Looking for more Pasta recipes?
- My Mom’s Homemade Pasta Sauce
- Easy and Delicious Homemade Pasta
- Mushroom Ragù alla Bolognese Sauce
- 20-Minute Shrimp Pesto Pasta
- Traditional Ragù alla Bolognese
20-Minute Garlic Scape Arrabbiata Sauce
Ingredients
Method
- Before starting your sauce, start heating up a large pot of salted water for the pasta. Add the dry pasta to the pot to cook once the cherry tomatoes are in the pan.
- Preheat a medium skillet or pot over medium-low. Once hot, add in the olive oil. Allow it to warm up and shimmer before adding in the garlic scapes. Cook, stirring occasionally, for 2-3 minutes.
- Add in the calabrian chili peppers (or red chili flakes) and cook, stirring occasionally, for another 2 minutes. Do not burn the garlic scapes.
- Add in the cherry tomatoes in a single layer and sprinkle with salt and freshly ground black pepper. Stir occasionally and allow the tomatoes to begin "popping" on their own (do not squish them at this stage). *Reminder to start your pasta, cook according to package directions.
- Cook the tomatoes until they begin to lighten in colour, blister, and burst. Be careful of splattering when the tomato juice hits the hot oil. Once they're mostly all broken down (about 8 minutes), add in the chopped fresh thyme and begin carefully pressing down on some of the cherry tomatoes that haven't burst.
- Cook for another 6 minutes until the sauce has thickened considerably. Taste for seasoning before tossing with the cooked and drained pasta. Stir well and optionally serve with a squeeze of fresh lemon and top with fresh parmesan or grana padano.
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