. I used a gluten-free pasta (which Sophia and I aren’t technically allowed to eat, but we do make the exceptions once in awhile) (uhmmm, I’m sure you’ve noticed that), and had found some really gorgeous scallions at a local Korean grocery. Marcella warns that this dish is pointless unless you can find ripe, juicy cherry tomatoes – thankfully there were just those tomatoes at our organic grocery. Jalapeno peppers and garlic are the only other ingredients, really:
The scallions are left large (in two-inch pieces), the cherry tomatoes halved, and the garlic and peppers very thinly sliced. Then a sauté is done, and to the table it goes. I’ll have to remember this dish for other nights when culinary disaster looms – it was quick and very fresh and bright!
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