Pasta With Corn, Mint and Red Onions
Updated October 10, 2023
Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
Fine sea or table salt
1 pound cavatelli (or use another small pasta shape, such as orecchiette or shells)
5 ears corn, shucked, kernels removed (about 4 cups)
2 cups diced ripe tomatoes
½ cup thinly sliced red onion
2 teaspoons fresh lemon juice, more to taste
½ cup olive oil, more for serving
3 small or 2 large garlic cloves, grated
½ teaspoon red-pepper flakes, more for serving
½ cup chopped soft herbs, such as mint, basil or cilantro, or a combination, more for serving
Fresh ricotta, for serving (optional)
Nutritional analysis per serving (4 to 6 servings)
81 grams carbs; 10 milligrams cholesterol; 574 calories; 14 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 23 grams fat; 6 grams fiber; 656 milligrams sodium; 16 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to boil. Add pasta and cook until al dente, according to package directions. Add the corn kernels to the pasta about 2 to 4 minutes before the pasta is cooked. Drain.
- Step 2
Meanwhile, in a large bowl, combine the tomatoes, onion, lemon juice and 1 teaspoon salt, and set aside to marinate while the pasta cooks.
- Step 3
Add the oil, garlic and red-pepper flakes to a small skillet set over medium-high heat. Let oil heat until the garlic is fragrant but not at all brown, about 1 minute. Pour into the tomato mixture.
- Step 4
Add drained pasta and corn to the tomato mixture. Stir well to coat the pasta. Mix in herbs. Taste and add more lemon juice and salt, if needed. Serve warm or room temperature drizzled with more olive oil, herbs, red-pepper flakes and dollops of ricotta, if you like.
Private Notes
Comments
I have been making this for dinner all summer! I usually add the onions to the oil and garlic so they aren't so raw tasting, and the corn goes in there as well, just to heat up, but staying crunchy. Dollops of goat cheese work well instead of ricotta because they get melty and the tang contrasts nicely with the sweetness of the veggies. Add some diced zucchini if you have it, or diced red bell pepper. These veggies are the taste of summer!
This was delicious. Made it just as the recipe said. I used a mix of mint and basil. It was such a nice balance of fresh veggies and creamy ricotta. This would be great as a main, a side, or to bring to a potluck. Will make again
The corn IS cooked, right there in step one. Four minutes is plenty for loose kernels, I should think.
It was a little bland for me. I added 4 tbl of red wine vinegar even though I had added twice the lemon juice. I also substituted with small mozzarella balls and cilantro. That was delicious!
If the tomatoes had been more flavorful and the olive oil less bold, this would have been a 5, I think. Make free with herbs in any case.
If you make this with homemade ricotta, which takes just a few minutes with pretty much any kind of real milk - Whole, low fat or skim, even if it's ultra-pasturized - plus draining time which will vary depending on how wet or dry you like your ricotta, it'll be fantastic. And if you make the standard amount of ricotta, you'll have a lot left to use in some other recipes calling for ricotta. Find a recipe for whipped ricotta if you don't already have a favorite. It's a great appetizer.