Best Summer Corn Tomato Pasta Recipes

Summer Corn and Tomato Pasta image

Provided by CookingONTheSide

Categories Corn

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb bow tie pasta
2 tablespoons extra virgin olive oil
2 garlic cloves, smashed
1 pint cherry tomatoes
3 ears fresh corn, kernels cut off
2 tablespoons unsalted butter
1/4 cup fresh basil leaf, torn into pieces

Steps:

Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
Meanwhile, in large skillet, heat the olive oil over medium heat.
Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes.
Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes.
Season to taste with salt.
Add the vegetables, butter and basil to the pasta and toss.

Nutrition Facts : Calories 622.8, Fat 18.5, SaturatedFat 6.1, Cholesterol 111, Sodium 39.1, Carbohydrate 97.6, Fiber 6.6, Sugar 6.3, Protein 19.2

Summer Tomato-Corn Salsa Cruda (Raw Sauce) for Pasta image

Provided by Prose

Time 40m

Yield 5 serving(s)

Number Of Ingredients 9

1 -3 large garlic clove (depending on how much you like raw garlic)
1 1/2 teaspoons coarse salt
1/4 cup extra virgin olive oil
4 medium tomatoes
3 ears sweet corn
1/4 cup fresh basil
1/4 cup flat-leaf Italian parsley
fresh ground black pepper, to taste
1 -2 fresh jalapeno pepper (optional)

Steps:

Crush garlic in garlic press or mortar and mash with salt to create a paste. Add the olive oil and mix well.
Chop tomatoes in 1/2-inch cubes. Add them with juices to garlic mixture in large bowl.
Use a small, sharp knife to cut the corn kernels from the cob. Add to the bowl.
Finely chop basil and parsley. Add to bowl, along with lots of pepper. Add chopped jalapenos, if desired. Mix well, cover, and let stand at room temperature while cooking pasta. For the most flavor, let the sauce stand longer (1-3 hours), but do not refrigerate.
Cook 1 pound of your favorite pasta, drain, and toss with sauce. Serve with freshly grated parmesan or your favorite cheese or cheese substitute, if desired (I don't think it needs any).

Nutrition Facts : Calories 164.9, Fat 11.7, SaturatedFat 1.6, Sodium 716.9, Carbohydrate 15, Fiber 3, Sugar 4.4, Protein 3.1

SUMMER CORN & TOMATO PASTA image

Categories Pasta

Yield 4

Number Of Ingredients 7

1 lb bow-tie pasta
2 tablespoons evoo
2 garlic cloves, smashed
1 pint cherry tomatoes
3 ears of corn, kernels cut off
2 tbls unsalted butter
1/4 cup fresh basil leaves, torn into pieces by hand

Steps:

1) Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain. 2) Meanwhile, in a large skillet, heat the olive oil over medium heat. 3) Add the garlic and tomatoes and cook, stirring occasonally, until the tomatoes are softened, about 5 min. 4) Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 min. 5) Season to taste with salt. 6) Add the vegetables, butter and basil to the pasta and toss.