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 some fresh mint instead of basil. Feta cheese is also a delicious swap. No matter what you use to create this dish, keep your veggies on the CUSP of crisp—I promise it makes all the difference.


WHAT YOU'LL NEED:


3 heads of fresh corn

1 pint of cherry tomatoes, sliced in half lengthwise

A handful of fresh basil leaves

1 lb of fresh mozzarella, cubed

6 cloves of garlic

3 tablespoons olive oil

Salt

Pepper

Red pepper flakes

1 lb pasta


WHAT YOU'LL DO:


In a large pot, bring extremely salty water to boil.


In another pot, 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 pasta to pot of boiling water, cooking until it's al dente.


Grab your corn cobs and a bowl. Using a sharp knife, cut along the the long side of the cob, releasing all the kernels into the bowl. Next, cut your tomatoes in half lengthwise and add to 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 extra olive oil, salt, pepper and red pepper flakes to taste.


Remove pot from stove. Add in the cubed mozzarella and torn basil leaves and stir. Put the cover on the pot and let the mozzarella melt a bit! Serve immediately and enjoy!