This late summer quick and easy pasta dish needs no introduction – corn, tomatoes, and summer squash? Why, hello friends! Welcome!! In a word – YUM! I found myself with a zucchini/tomato bounty post farmer’s market and wanted to whip up something that screams, “I see you Indian summer and I beg you to stay.”
There’s always so much to do this time of year, so why waste time getting dinner on the table? I say that it takes 25 minutes in the notes below, but that is really for the non-multi-tasker. If you get that water boiling first, start your sauté, drop the pasta, and add the veggies to the tomatoes, all while sipping a nice glass of vino, you will be done in far less time. Or at least you won’t notice. This dish is inspired by those that want no fuss, yet full flavor. Skillet-burst tomato & corn pasta has got your back.
Was your sweet corn as amazing as mine this summer? Dutch Love, Silver Queen, Peaches & Cream! Yes, please!! I am partial to the white corn, but the key to me is tiny kernels, sweet enough and oh-so-tender that you can eat it raw.
But corn shopping can get competitive where I come from. It might not be at the market by 8:15, because they are still picking, and by 9:15 you might be disappointed. A total shut out. Thanks to Ham Family Farm and my really pointy elbows, I was corn-endowed all season. Do you remember Everything But the Farmer Farmer’s Market Salad? Same joint. That is a salad that is also epic this time of year. And as long as you are buying tomatoes, buy extra and put up a batch of oven-dried tomatoes. You will thank me all winter.
Skillet-Burst Tomato & Corn Pasta
To get started, drop the cherry and grape tomatoes – I love heirlooms for their gorgeous hues – into a sauté pan with garlic. Whirl the pan to coat the tomatoes with the EVOO and sizzle til they start to char and burst. Add the summer squash and cook until caramelized.
Toss in some corn, arugula, and seasonings, then add the al dente-cooked pasta and Parmesan. I am using rigatoni here, but any short-cut shape will do. Divide among bowls, top with hand-torn fresh Mozzarella and fresh basil. As always, check the seasoning. I like to use a finishing salt like Maldon, and of course some fresh pepper or hot pepper flakes.
Skillet Burst Tomato & Corn Pasta
- Total Time: 25 minutes
- Yield: Serves 6
This late summer quick and easy skillet-burst tomato & corn pasta dish needs no introduction. Corn? Tomatoes? Summer squash? Why, hello friends! Welcome!! This dish highlights the bounty of late summer produce. Tumble onto a bed of pasta, shred some fresh mozzarella, garnish with basil, and you have yourself a feast.
- 2 Tablespoons extra virgin olive oil
- 4 cloves garlic, smashed
- 4 cups heirloom cherry tomatoes, about 1 1/2 pounds
- 3 sprigs fresh thyme
- Pinch of salt and pepper
- 1 1/2 pounds summer squash, about 8 extra small, trimmed and sliced (if using larger squash, cut into half-moons)
- 1-pound rigatoni, or another short-cut pasta
- 3 Tablespoons butter
- 2 ears of fresh corn, cut from the cob
- 1 cup thinly sliced arugula
- Red pepper flakes to taste
- 1/2 cup grated Parmesan
- 2 balls fresh Mozzarella
- 2 Tablespoons thinly sliced basil (chiffonade)
- Finish with Maldon sea salt or other flaky finishing salt
Heat olive oil over medium-high heat in a large sauté pan. Add garlic, tomatoes and thyme, and season with salt and pepper. Stir to coat the tomatoes, smashing garlic further. After 6 minutes, add the summer squash, stirring occasionally. Cook for an additional 5 or 6 minutes until the summer squash start to brown and caramelize.
Meanwhile bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions, about 12 minutes.
Turn the heat down to low on the sauté pan, and stir in butter, corn, arugula and season with red pepper flakes. Cook for three minutes, scrapping up the brown bits from the bottom of the pan. Remove the thyme.
Drain the pasta, reserving ½ cup of pasta water. Add the pasta to the vegetable mixture and add the Parmesan. Stir to combine, adding pasta water to thin, if desired.
Divide among six bowls and top each with 1/3 of a ball of fresh Mozzarella, torn by hand.
Garnish with basil and finish with flaky sea salt, adding more red pepper flakes if desired.
Use a bit of the pasta water, if you prefer a more saucy pasta and feel free to hit it with more butter. What could be bad?
Not going to lie – I wouldn’t be mad if you threw a Tablespoon or two of pesto on this. I did however create this combo of ingredients to let stellar tomatoes, sweetest corn and gorgeous squash be the rock stars. The more things you add, the less they are the standouts. This pasta mimics a fresh ear of corn slathered with butter. You be the master of your destiny!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian, American
Keywords: Tomato, Corn, Pasta
To source the Maldon salt and see more of my must-have kitchen tools, visit my shop. (affiliate links)
© Copyright: KatyKeck.com 2018. All rights reserved.
I am all over this!! Yum!
It is a rockstar dish to showcase the season’s best. Enjoy!
Another fabulous looking recipe- thanks Katy!
Thanks so much Emily!
Simple and Elegant….
Did you mean to add “like you” after that ellipsis? 🙂 thank you!
Also added sugar snap peas because… I like em!???? Delish!!!
Awesome addition! Thanks for sharing!!
Thanks for this one! I can actually find ALL of these ingredients here in Costa Rica. I”m off to the Farmer’s Market tomorrow. What are the purple strands throughout the dish?
That is purple basil, but green basil or any other fresh herb that you like would do. As mentioned in the notes, I won’t be mad if you it this dish with a dollop of pesto either. Yumyumyum!
Love this dish. I’d hoped to have some left for the following day but we finished it off before heading to bed.
That’s a ringing endorsement! Thanks!!!