Sweet summer corn, combined with tomato, pasta and basil is delightful and light. Put up the umbrella, pour some wine in your glass and enjoy this light but creamy dish all summer long.
A creamy pasta dish without adding cream, that’s a great plus. Cream is delicious, but it adds unnecessary calories and if there is a way to have a similar effect, I am open for it. So after seeing this recipe on Milk Street, I made it and loved it. So here’s my take.
Key Ingredients in This Recipe
- Pasta – any type will do, but the best ones that hold on to the sauce are the twisted pastas or the pasta with the ridges (rigata)
- Corn ears (husked or shucked)
- Small tomatoes – cherry or grape
- Shallot
- Butter
- Red pepper flakes
- Basil
How to Make Summer Corn Tomato Pasta with Basil
Step 1 – Bring water to a boil, add generous salt and add the corn. Cover the pot and cook the cobs for about 10 minutes. Remove the cobs from the water (keep the water) with a slotted spoon. Once the cobs cooled down a little, grate the corn with a box grater (don’t throw the cobs away).
Step 2 – Mince the shallot and chop the small tomatoes in half or in quarters. Add some salt and pepper to the tomatoes.
Step 3 – Bring the water in which you cooked the corn back to a boil, add the ’empty’ cobs and the pasta and cook the pasta according to the directions on the packaging.
Step 4 – Heat a tablespoon of butter in a skillet, add the finely chopped shallot and the grated corn, as well as the red pepper flakes and add about 1/2-1 cup of pasta water and cook until the mixture starts to thicken (approx. 10 minutes).
Step 5 – Drain the pasta (keep some of the pasta water), transfer the pasta and the tomato halves to the onion/corn skillet and stir. Cook a few minutes, you may want to add some pasta water and the sauce will cling to the pasta.
Stir some butter into the pasta. Season with salt and pepper if needed.
Serve and sprinkle with chopped basil.
Other Summer Corn Recipe to Try
- Fresh Corn Orecchiette
- Sweet Summer Corn Soup
- Fresh Corn Risotto
- Farro Corn Salad with Peach & Burrata
Summer Corn Tomato Pasta with Basil
Ingredients
- 2 ears corn white or yellow
- 8 ounces tomatoes grape or cherry
- 2 tablespoons butter
- 1 shallot finely chopped
- 4 ounces pasta (NOTE 1)
- 1 teaspoon red pepper flakes
- basil
Instructions
- Bring water to a boil, add generous salt and add the corn. Cover the pot and cook the corn for about 10 minutes.
- Remove the cobs from the water (keep the water) with a slotted spoon. Once the cobs are cooled down a little, grate the corn with a box grater (don’t throw the cobs away).
- Mince the shallot and chop the small tomatoes in half or in quarters. Add some salt and pepper to the tomatoes.
- Bring the water in which you cooked the corn back to boil, add the ’empty’ cobs and the pasta and cook the pasta according to the directions on the packaging.
- Heat a tablespoon of butter in a skillet, add the shallot and the grated corn, as well as the red pepper flakes and add about 1/2-1 cup of pasta water and cook until the mixture starts to thicken (approx. 10 minutes).
- Drain the pasta, transfer the pasta and the tomato halves to the onion/corn skillet and stir. Cook a few minutes and the sauce will cling to the pasta.
- Stir some butter into the pasta. Season with salt and pepper if needed.
- Serve and sprinkle with chopped basil.
Notes
- Select a pasta shape that holds on to sauce easily. That’s pasta with twists or witha ribbed surface (rigata).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
2 Comments
Liz
August 18, 2024 at 8:49 pmOMG this is a wonderful dish for this time of year. I used about a third to a half cup of basil and it was fabulous. Also easy. Where has your blog been hiding?
Marinka
August 19, 2024 at 9:33 amHey Liz;
I am so happy to read that you liked it. Isn’t it amazing that with just a few ingredients you have an amazing dish in a short time.