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!
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.
Notes
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.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.