If you like it, save it!
Save and organize all of the stuff you love in one place.Got it
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it
Author Notes: Yup, it's the time of year that I go on a ramp-age. Ramp and potato frittatas. Ramp butter. Ramps roasted with potatoes and mushrooms. Ramp and spring onion soup. Pickled ramps. Ramp and scallion pancakes. Ramps and .... you get the idea. Total rampancy. I think the reason the Spouse hasn't left me over this orgy of, well, rampageousness is that the season is mercifully short. Otherwise he'd have to build a rampart for protection. Ouch. (BTW I've been making this with gluten-free ingredients, but you could use regular bread and pasta just as well.) - wssmom
- 1-2 slices gluten-free bread, such as Udi's, cut iinto teeny-tiny cubes
- 4 tablespoons olive oil, divided
- 1 garlic clove, sliced
- 1 pint sweet grape tomatoes
- 1 handful ramps, roots trimmed, leaves separated and reserved, cut into one-inch pieces
- salt and pepper
- 6 ounces gluten-free spaghetti, linguini, angel hair, whatever (we use Jovial brand)
- 2 tablespoons butter
- chopped oregano leaves from 2-3 sprigs of oregano, maybe a half-teaspoon
- Preheat the oven to 400 degrees. Toss the bread cubes with the olive oil, spread on a baking sheet, sprinkle with the sliced garlic and toast for about 8-10 minutes or until the bread turns a nice golden brown. Remove and let cool. Once cool, remove the garlic and grind the cubes a blender to make bread crumbs. If they're not quite crisp enough you can pop them back in the oven for a minute or two.
- Crank up the oven to 425 degrees. In a bowl, toss the tomatoes and ramp pieces with two tablespoons of the olive oil. Spread on a baking sheet, sprinkle with salt and pepper, and roast for about 10 minutes. Add the ramp leaves to one side and stir to coat with a bit of the olive oil, and roast for another five minutes or so until the tomatoes start to burst, the ramps are lightly colored, and the leaves are almost crispy.
- As the tomatoes cook, bring a pot of salted water to boil and add the spaghetti. Cook until tender, as per package directions.
- When tomatoes are done (and the spaghetti is almost done), heat a large skillet and melt together the remaining tablespoon of olive oil and the butter. Add the ramps (but not the leaves), tomatoes and their juices, and the oregano and cook for a few minutes. (The Spouse likes this on the "sauce-y" side so at this point I take a potato masher and squish the tomatoes a little bit more. You don't have to). Add a ladle or two of the cooking liquid from the pasta until it's the consistency you like.
- Drain the pasta, and add to the skillet along with the ramp leaves. Toss and serve in individual bowls topped with the toasted bread crumbs.
- This recipe was entered in the contest for Your Best Spring Alliums