CORN, TOMATO, AND BASIL PASTA

CORN, TOMATO, AND BASIL PASTA image

Yield Serves 6 to 8

Number Of Ingredients 12

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1 lb. medium shell pasta
Coarse salt
1/4 c extra-virgin olive oil
3 small leeks, white and light green parts, halved lengthwise, thinly sliced crosswise, and well washed (about 1 1/2 cups)
2 1/2 c corn kernels (4-5 ears)
Freshly ground pepper
Large pinch of crushed red pepper flakes
1 pint cherry tomatoes, halved (or grape tomatoes)
1/2 c torn basil leaves
1/2 c fresh flat-leaf parsley leaves
1/4 c freshly squeezed lemon juice
4 oz ricotta salata cheese, crumbled or shaved

Steps:

Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package directions. Drain, and run under cold water to cool. Drain well; set aside. In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, 1 to 1 1/2 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool. In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.