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 monounsaturated 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.
Cajun macaque choux with andouille sausage
If you want to infuse more corn flavor into the dish, boil the cobs (after removing kernels) for 8-10 minutes at a low boil, then cook the pasta in that water. Delicious!
This is the freshest and absolute taste of summer meal I have ever had! My changes were cutting the pasta in half; adding a cubed zucchini, 3 sliced mini sweet bell peppers, a very small red onion, the corn (2 ears), 3 minced garlic cloves, and 1 healthy tsp of crushed red pepper and sautéing those in 1/4 cup olive oil before adding the drained cooked pasta and two diced tomatoes and equal parts chopped fresh basil, mint, and dill. I finished it with Meredith Dairy Goat Cheese cubes and Meyer Lemon Balsamic Vinegar and salt to taste. It is a keeper!