I was going to make my tomato time pasta for the two of us and I was using fresh cherry tomatoes and whole wheat pasta. I had two ears of beautiful fresh corn and I figured how can that taste bad? Corn and Tomatoes are delicious and mixed in with the pasta they were just a perfect summer meal. My original Tomato Time Pasta was posted on August ’14 and that was the basis for this. This is what I did .
This recipe is for 4-6 servings , I cut in 1/2 for the 2 of us.
1 lb. spaghetti, I like long ropy spaghetti for this recipe , use whatever you like. I also used whole wheat pasta last night.
4 -6 Tbsp. Extra Virgin Olive Oil — start out with 4 and you might want to add a little more during the cooking process. I used 3 for 1/2 of this recipe.
4 cloves garlic, peeled and minced.
4 ears of fresh corn–I used 2 for 1/2 this recipe so I would double for whole recipe.
*1/2 teaspoon crushed red pepper– we like it spicy but obviously you can use more or less depending on your taste or omit entirely. I used a lot.
2 pints of cherry tomatoes ( app. 3 cups fresh tomatoes) I cut the larger tomatoes in 1/2 and left the little ones whole or use any kind of fresh tomatoes you’d like you’ll need app. 3 cups. The Heirlooms are delicious!
Kosher Salt and Freshly Ground Black Pepper
Freshly Grated Parmesan — on the table at your own discretion
Cook Corn in boiling water for 2 minutes –Bring water to a boil and place corn in water for 2 minutes. Transfer to a bowl with ice water and cool corn down. When corn is cooled off –cut the corn off cob and set aside.
Cook Pasta according to the directions on the box for al dente. Reserve a cup of pasta water in the event you may need a little more liquid in your sauce. Add salt to the cooking water for pasta.
Heat a large saute pan over medium heat — add olive oil then lower the heat and add garlic , cook until garlic is golden brown and not burned. About 2 minutes– watch the garlic –just to soften and get fragrant. Add the crushed red pepper and the tomatoes, and cook over medium low to medium heat. I added about 1/2 teaspoon of kosher salt at this point –and some freshly ground black pepper about 1/4 teaspoon. Stir together all ingredients for a bit, making sure garlic isn’t burning and tomatoes start to burst and deflate for about 10 minutes. I then lower the heat and let the tomatoes simmer in the pan for at least 15 minutes and last night for 1/2 hour. This is when I added the fresh corn. Let it sit together for the last 15 minutes of cooking. I even turned off the stove and let it just sit there , i then turned heat back on just before adding the pasta. Taste for Salt and Pepper. Remember to reserve a cup of pasta water. I added a little water at a time to the tomatoes and corn at a low flame– stirred it in–probably used about 1/2 cup . It will give the sauce some needed liquid. Just stir in slowly don’t dump the whole cup in at once. Next add the cooked pasta right into the pan and stir it all up good. Tomatoes will be smashed up and olive oil will have turned a lovely light orangey red color. Add in the Fresh Basil–I cut it up into small pieces –again this is your choice you can throw it in whole leaves as well. There you have it. Dinner in 1/2 hour.
I plated it up and fresh parmesan was on the table if anyone wanted to use it.
Yum and even more delicious the next day cold out of the fridge.
Love all these summer recipes!!! And I”ll bet they taste even better in Colorado (than in 95 degree NYC.) Thanks, as always, Candi.
Been pretty hot here as well but differ even with no humidity— enjoy see u when I return in September 😘😘