Pasta with Fresh Corn, Cherry Tomatoes & Basil Oil
Ingredients
- 1 poundpasta (short shapes like penne or fusilli)
- 2 cupscorn (fresh or frozen)
- 1½ poundscherry tomatoes
- 1 cupfresh basil
- 3 clovesgarlic
- ½ cupextra-virgin olive oil
- 1lemon
- ·sea salt
- ·black pepper
Prep
- 01
Halve 1.5 pounds cherry tomatoes
- 02
Cut kernels from 2 cups fresh corn, or thaw frozen corn
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water before draining.
- 02
Meanwhile, halve the cherry tomatoes and place in a large serving bowl.
- 03
If using fresh corn, hold each cob upright and cut kernels away from the cob with a sharp knife. If frozen, thaw slightly.
- 04
Add the corn to the bowl with tomatoes.
- 05
Juice the lemon into the tomato-corn mixture.
- 06
In a blender or food processor, combine basil, garlic, olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Pulse until smooth and bright green (about 1 minute). This is your basil oil.
- 07
Pour the basil oil into the bowl with tomatoes and corn. Toss gently to combine.
- 08
Add the cooked pasta to the bowl and toss well, adding reserved pasta water 1/4 cup at a time until the sauce coats the noodles lightly and pools slightly at the bottom.
- 09
Taste and adjust salt and pepper. Serve immediately or at room temperature.
Spice Tips
For a subtle heat, stir in a pinch of red pepper flakes when blending the basil oil. A touch of garlic powder (1/8 teaspoon) deepens the flavor if your basil is mild. Fresh mint mixed with basil adds an unexpected brightness.
This dish is excellent served at room temperature, making it a good choice for meal prep or casual dinner parties. If basil is unavailable, arugula or parsley work as fresh, peppery alternatives.