Light Summer Pasta with Tomatoes and Corn

by Diane Rossen Worthington

Light Summer Pasta with Tomatoes and Corn

The sauce for this light summer pasta with tomatoes and corn recipe is based on the classic salsa cruda, a sauce made of chopped raw tomatoes, olive oil and garlic. Fresh raw corn kernels add some sweet summer taste while fresh basil, a signature summer herb, and Italian parsley add tons of flavor with few additional calories.

Mozzarella cheese is a must in this light summer pasta with tomatoes and corn recipe. While it does add some calories, it is so delicious that I think it's worth it. The only cooking required is boiling the pasta, which leaves you plenty of time to have fun with your family and friends.

Select fresh cow's milk or buffalo mozzarella cheese. Mozzarella balls come in varying sizes, from tiny perline ("beads" in Italian) to large balls. If you can find fresh perline (sometimes spelled "perlini" on certain brands of mozzarella), use that so you don't have to cut up the mozzarella. Try this easy recipe the next time you are strapped for time or when it is just too hot in the kitchen. The sauce can be prepared 4 hours in advance, covered and left at room temperature. I like to serve this light summer pasta with tomatoes and corn recipe as a first course or as a main course. A pinot grigio or sauvignon blanc would be a lovely accompaniment to the pasta.

Light Summer Pasta with Tomatoes & Corn Recipe

Prep Time: 20 minutes

Cook time: 11 minutes

Yield: Serves 4 to 6

Light Summer Pasta with Tomatoes & Corn Ingredients

Sauce:

2 ears corn, kernels cut from cob

2 pounds ripe Roma, heirloom or beefsteak tomatoes, peeled, seeded and diced into 1/2-inch pieces

1/3 cup extra virgin olive oil

1/2 cup finely chopped basil

1/2 cup finely chopped Italian parsley

4 medium garlic cloves, minced

1/2 pound fresh Mozzarella cheese, diced into 1/2-inch pieces, or perline size mozzarella balls

1/4 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper to taste

Salt

1 pound spaghetti or linguini

Extra whole basil leaves, for garnish

1/4 cup freshly grated Parmesan cheese, for serving

Light Summer Pasta with Tomatoes and Corn Recipe Instructions

1. To cut the corn kernels from the cob, hold the husked corn on the vertical on a cutting board and slide a chef's knife down the sides releasing the corn kernels. Transfer the corn to a medium pasta serving bowl.

2. Combine all remaining sauce ingredients in the bowl and mix to combine.

3. Add salt to a large pot of boiling water. Add pasta and cook over high heat until al dente. Drain well. Arrange pasta over sauce and mix to combine. Taste for seasoning. Garnish with basil leaves and pass remaining Parmesan cheese. Serve immediately.

Light Summer Pasta with Tomatoes and Corn Recipe Tips:

-- Select ripe heirloom, beefsteak or Roma tomatoes

-- Use a serrated peeler to peel the tomatoes

-- Use Parmigiano-Reggiano for best flavor

-- Use a good fruity extra virgin olive oil

-- Make sure to toss the hot pasta with the cold sauce so that the flavors meld together

-- To vary this, add some olives or olive paste (tapenade) to the sauce

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Light Summer Pasta Recipe with Tomatoes & Corn

Summer Pasta Recipe, Italian Pasta Recipe