This summer pasta recipe is made of a creamy sungold tomato sauce, crunchy corn and lots of fresh herbs!
Summer Pasta
Servings
4
servingsPrep time
10
minutesCooking time
35
minutesTotal time
45
minutesThis summer pasta recipe is made of a creamy sungold tomato sauce, crunchy corn and lots of fresh herbs!
Ingredients
4 tbsp of olive oil
2 shallots, sliced
4 garlic cloves, minced
Leaves of 2 sprigs of thyme
4 cups of sungold tomatoes (orange cherry tomatoes) or any other variety
1 cup of ricotta cheese
1 tbsp of apple cider vinegar
454g of long pasta shape (bucatini, linguine or spaghetti)
1 ½ cup of corn kernels (from +/- 3 corn on the cob)
3 handfuls of roughly chopped swiss chard or spinach
¼ cup of roughly chopped fresh basil
Parmesan cheese (Parmigiano Reggiano) to garnish
Instructions
- In a pan over medium heat, sauté the shallots with 3 tbsp of olive oil for 3-4 minutes. Add garlic and thyme leaves. Season and stir for 1-2 minutes.
- Add the sungold tomatoes and cook for about 20 minutes, stirring every 5 minutes or so, until tomatoes are easily mashable.
- While the tomatoes are cooking, cook the pasta according to packaging instructions, but 1 minute less. Keep about ¼ cup of pasta water aside.
- Add the cooked tomato mixture to a blender along with the ricotta and apple cider vinegar. Season well and puree until you get a creamy texture.
- In the same pan, cook the corn kernels with 1 tbsp of olive oil for 4-5 minutes. Season well.
- Pour the tomato sauce over the cooked corn kernels with pasta water. Mix well and add the cooked pasta directly to the sauce. Add the swiss chard and fresh basil. Cook for 1 minute. Season to your preference and add more pasta water if needed.
- Serve the pasta on a plate or bowl and garnish with parmesan cheese and fresh basil.
