Pasta with Corn and Tomatoes

In under 30 minutes, this summer pasta recipe is easy to put together and uses delicious ingredients from the garden (or summer vegetables from the grocery store) to create summer flavors in a comfort food dish that everyone will love!

Why You’ll Love this Recipe

• This recipe uses simple ingredients and it’s a great way to use those summer vegetables in a comfort food dish that’s not too heavy.
• It’s ready in under 30 minutes so you’re not stuck in the kitchen for a lot of hours and can be made quickly after spending all day outside!

Recipe Ingredients:

• extra virgin olive oil
• 3 cloves garlic smashed
• pinch crushed red pepper flakes
• 1 pint grape or cherry tomatoes cut in half
• 1-1/2 cups chicken or vegetable stock
• salt and pepper to taste
• 2 ears corn, kernels cut off the cob
• 1 box fettuccine
• 1/2 cup grated parmigiano reggiano
• 6 basil leaves, chopped

Fettuccine with Corn and Tomatoes Recipe

Although you can use any kind of pasta for this recipe, our favorite is to the use fettuccine. However feel free to substitute for other pasta that you have on hand.

Summer Pasta Sauce

Since this is a light summer recipe, a light summer pasta sauce is key! This sauce is made up of herbs and oils, rather than a hearty tomatoes sauce like so many others call for.

Vegetarian Pasta

Using vegetables like corn and tomatoes in this pasta adds the texture this pasta needs without adding meat.

However if you’d like to add diced chicken or another protein like salmon or steak may be delicious as well!

Step by Step Directions:

• Bring a large pot of well-salted water to a boil.
• Coat a large saute pan with olive oil and add the garlic and the crushed red pepper.  
• Bring the pan to a medium-high heat. When the garlic has turned a golden brown color, remove it and discard.
• Add the prepared grape tomatoes and half the stock and season with salt. Simmer the pan until the tomatoes have wilted and let off their juices.
• Add the corn and the remaining stock and simmer until the corn is cooked through.
• While the corn is cooking add the pasta to the pot of salted boiling water. Cook the pasta until the water comes back to a rolling boil plus 1 minute.  
• Remove the pasta from the water and add it to the saute pan with the tomatoes and corn. 
• Add about a half a cup of the pasta cooking water and cook until the water has evaporated and the sauce clings to the pasta.  
• Remove the pan from the heat. 
• Toss in the parmigiano reggiano, basil and a big drizzle of extra-virgin olive oil. Stir or toss the pasta vigorously. Parmigiano reggiano is a great cheese that adds saltiness and a nutty flavor. I recommend buying a block of the cheese and grate it yourself because it tastes so much better.

Perfect BBQ Side Dish Recipe

This would be an amazing side dish for a bbq or potluck for summer. It’s quick and easy and transfers well! It’s even delicious if it’s not piping hot which works out wonderful for outdoor get-togethers.

Related Recipes

• Chicken Caesar Pasta Salad
• Easy Bacon Ranch Pasta Salad
• Cauliflower Potato Salad