This Summer Corn and Tomato Pasta is our favorite way to incorporate bountiful summer produce into pasta while keeping it fresh, crisp, and as tasty as the day it was picked.More about Dan
- 3 tablespoons olive oil
- 6 cloves garlic
- red pepper flakes
- 2, 8 oz boxes Banza pasta
- 3 heads of fresh corn
- 1 pint of cherry tomatoes, sliced in half lengthwise
- 1 pound fresh mozzarella, cubed
- 1 cup of fresh Bowery basil leaves
- 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 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 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!