Corn & Tomato Basil Pasta

Peak-summer corn and tomatoes shine in this easy skillet pasta, a produce-forward weeknight staple. Sweet kernels and juicy cherry tomatoes gloss short pasta with garlic, torn basil, lemon, and Parmesan.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 485 cal
• 16g protein
• 68g carbs
• 17g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 12 oz short pasta such as rigatoni or penne
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 2 cups fresh corn kernels (from about 3 ears)
• 2 cups cherry tomatoes, halved
• 1 tsp plus more for pasta water kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 cup packed fresh basil leaves, torn
• 1/2 cup grated Parmesan cheese
• 1 tbsp butter
• 1 tbsp fresh lemon juice

Instructions

1. 1Bring a large pot of well-salted water to a rolling boil over high heat. Add the pasta and cook until just shy of al dente, usually 1 to 2 minutes less than the package time, stirring occasionally so it does not stick.
2. 2While the pasta cooks, warm the olive oil in a wide 12-inch skillet over medium heat until it shimmers. Add the sliced garlic and cook, stirring, until fragrant and just turning pale gold, about 60 to 90 seconds; do not let it brown.
3. 3Stir in the fresh corn kernels and cook, tossing often, until they brighten and soften slightly but still pop with sweetness, 3 to 4 minutes. Season lightly with salt and black pepper.
4. 4Add the halved cherry tomatoes and red pepper flakes. Cook, stirring gently, until the tomatoes soften and release some juices that pool in the pan, 3 to 5 minutes. The mixture should smell sweet and herby already.
5. 5Reserve starchy pasta water, then drain the pasta. Immediately add the drained pasta to the skillet with the corn and tomatoes.
6. 6Toss everything together over medium-low heat, adding splashes of reserved pasta water as needed to create a light, glossy sauce that coats the noodles. Stir in the butter until melted and silky.
7. 7Remove the skillet from heat. Fold in most of the torn basil and the lemon juice, tasting and adjusting salt and pepper so the flavors pop.
8. 8Divide among warm bowls, top with grated Parmesan and the remaining basil, and serve right away while the pasta is hot and the tomatoes still taste fresh.