Pasta with Fresh Tomatoes and Grilled Scallions

• 4 large plum tomatoespeeled, 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

1. 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.
2. Light a grill or preheat a grill pan.
3. Drizzle the whole scallions with olive oil and season them with salt and pepper.
4. Grill the scallions over high heat until lightly charred and tender, about 1 minute per side.
5. Transfer the grilled scallions to a work surface and cut them into 1-inch pieces.
6. In a large pot of salted boiling water, cook the pasta until al dente.
7. Drain and transfer to a large serving bowl.
8. Add the tomato-scallion puree and the grilled scallions; toss well.
9. Season with salt and pepper.
10. Top the pasta with the remaining chopped tomatoes and serve.

plum, scallions, extravirgin olive oil, salt, freshly ground pepper, pasta

Taken from www.foodandwine.com/recipes/pasta-fresh-tomatoes-and-grilled-scallions (may not work)