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Sunny Summer Pasta (Corn and Sungold Tomatoes)

Since the farm stands are still overflowing with lush summer produce, here is a meal that you can put together fairly quickly and that rewards you with the look and taste of full summer.

What you need:

  • about 6 – 8 oz (1/2 box/bag) Rigatoni, Penne, or similar pasta,
  • about 1/2 to 1 pint Sungold tomatoes (the small orange ones, sweet), halved,
  • 3 ears of sweet corn,
  • 1/4 cup ricotta (or maybe some fresh mozzarella),
  • some springs of fresh herbs like parsley, dill, or herb fennel aka sweet fennel (look that one up, it’s interesting);

This makes enough for 3-4 servings (next day lunch!).

What to do:
Cook the pasta, and once it’s done, be sure to save some of the pasta water; about 1/2 a cup or so. While the pasta is cooking, strip the kernels off the corn cobs. Then sauté the corn in some butter with the herbs (I used herb fennel here) for a few minutes – you want to start this only when the pasta is done, or almost so, so that you’ll have the pasta water on hand when you need it.

Now add about 1/4 cup pasta water (enough to cover) and some white wine or dry vermouth (optional) to the corn, and cook over medium heat, stirring, until the kernels are tender. Add the pasta, stir everything together, and add chopped parsley (if using). Stir in 1/4 cup or so of ricotta, and the tomatoes. Turn off the heat and let everything warm through for a bit. Salt and pepper to taste. Heap on a plate and eat on a balcony or patio, if possible. Or just open the window a bit, unless it’s one of those hot humid days. In that case, enjoy your fan or AC and bask in the plateful of summer from your cooking efforts.

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