Summer Corn Tomato Pasta
Pasta is a year-round sport in the Pelosi Family; we're always in training. How else do you think I've won gold medals in Pasta from both the Summer and Winter Olympics?!
This Summer Corn Tomato Pasta is my favorite way to incorporate bountiful summer produce into pasta while keeping it fresh, crisp, and as tasty as the day it was picked. Barely-cooked corn and tomatoes, fresh torn leaves of basil, and the meltiest globs of mozzarella make this a must-make dish for me all summer long.
And the best part? You can add your own twists! I've been known to add squash if I have it or swap the mozzarella for feta. No matter what you use to create this dish, keep your veggies on the CUSP of crisp—I promise it makes all the difference. I’m using Bowery Farming’s incredibly flavorful basil along with pasta powerhouse Banza pasta to give this dish an aromatic and gluten-free boost!
WHAT YOU'LL NEED:
3 heads of fresh corn
1 pint of cherry tomatoes
1 cup of fresh Bowery basil leaves
1 lb of fresh mozzarella
6 cloves of garlic
3 tablespoons olive oil
Red pepper flakes
2 8 oz boxes Banza pasta
WHAT YOU'LL DO:
In a large pot, bring extremely salty water to boil.
In a smaller pot or large pan, add 2 tablespoons olive oil, 6 cloves of crushed garlic, salt, pepper and red pepper flakes. Set the burner to medium and get the garlic nice and brown.
Add Banza to a pot of boiling water, and cook according to package instructions until al dente.
Grab your corn cobs and a bowl. Using a sharp knife, cut along the long side of the cob, releasing all the kernels into the bowl. Next, cut your tomatoes in half lengthwise and add to the bowl. Add corn kernels and tomatoes to your pot with the browned garlic. Stir to combine over medium heat for just a few minutes, slightly warming through the corn and tomatoes while keeping them fresh and crisp.
Drain your pasta and add it to the pot with corn and tomatoes. Stir until pasta is coated. Add 1 tbsp olive oil, salt, pepper and red pepper flakes to taste.
Remove the pot from stove. Add in the cubed mozzarella and torn Bowery basil leaves and stir. Put the cover on the pot and let the mozzarella melt a bit, then give everything one last stir! Serve immediately and enjoy!
Photo credit: Savannah Lauren