Pasta With Corn, Mint and Red Onions
Updated Oct. 11, 2023
- 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
- 1pound cavatelli (or use another small pasta shape, such as orecchiette or shells)
- 5ears corn, shucked, kernels removed (about 4 cups)
- 2cups diced ripe tomatoes
- ½cup thinly sliced red onion
- 2teaspoons fresh lemon juice, more to taste
- ½cup olive oil, more for serving
- 3small or 2 large garlic cloves, grated
- ½teaspoon red-pepper flakes, more for serving
- ½cup chopped soft herbs, such as mint, basil or cilantro, or a combination, more for serving
- Fresh ricotta, for serving (optional)
Nutritional analysis per serving (6 servings)
574 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 81 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 16 grams protein; 656 milligrams sodium
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!
I'd invite people to try a couple of bites of uncooked corn on the cob - it really doesn't even need cooking (we eat tomatoes fresh, why not corn?). Even if you prefer it cooked, the kernels are so tiny, that just blanching them should cook them through - any longer is just leaching out flavor IMO.
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
This was great! I used 6oz of pasta instead and added three cups of cubed jicama. Great crunch!
For a Memorial Day cookout I was looking for a pasta salad without mayonnaise and came across this one. I used what herbs I had on hand, which were watercress, chives, and parsley. And orecchiette pasta. I marinated the onions and tomatoes in the garlic/oil for several hours, but otherwise made it exactly as written. It was a hit; everyone loved it. Five stars!
Love this but use 1/2 the amount of Pasta and fresh mozzarella balls. It is wonderful for a great lunch when I am away from home.
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