Place a large skillet over medium heat. Add the butter and oil to the pan, once the butter is melted add the white part scallions, garlic, and parsley to the pan, let it cook until fragrant, 1 minute, stirring occasionally.
Add the tomatoes, lemon juice, salt, and pepper, stir everything until combined.
Bring to a simmer and simmer for 15 minutes stirring occasionally.
Add the fresh basil and green part scallions, stir to combine.
Take off the heat and serve with pasta of your choice.
Notes
Nutritional value does not include pasta.
This is great served over pasta, but can be used in other things, see some ideas above.
Chiffonade means cutting your basil into thin strips.
This can be frozen, see above on how you do that.
Easily double this recipe to serve more or keep for later.
This is done in under 30 minutes, the perfect weeknight dinner.