End-of-Summer Burst Tomato & Corn Pasta
This pasta captures the best flavors of late summer—sweet corn, juicy cherry tomatoes, fragrant basil, and a light, creamy Parmesan sauce. It's ready in about 30 minutes and makes 4 servings.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
- 12 oz pasta rigatoni, fusilli, or penne
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 small shallot finely diced
- 2 ears fresh corn kernels removed
- 2 pints cherry tomatoes
- ½ tsp red pepper flakes optional
- Salt & freshly ground black pepper
- ½ cup heavy cream or half-and-half
- ¾ cup grated Parmesan cheese plus extra for serving
- ½ cup reserved pasta water
- 1 cup fresh basil leaves torn
- zest of one lemon
- juice of 1/2 lemon
Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of the pasta water before draining.
Meanwhile, heat the olive oil in a large skillet over medium heat. Sauté the shallot for 2-3 minutes, then add the garlic and cook for another 30 seconds.
Stir in the corn and cook for about 3 minutes.
Add the cherry tomatoes, a pinch of salt, black pepper, and red pepper flakes. Cook for 8-10 minutes, stirring occasionally, until many of the tomatoes burst and create a rustic sauce.
Lower the heat and stir in the cream, Parmesan, and a splash of the reserved pasta water until smooth.
Toss the cooked pasta into the skillet. Add more pasta water as needed until the sauce lightly coats every piece.
Finish with the basil, lemon zest, and lemon juice. Taste and adjust the seasoning.
OPTIONAL ADD-ONS
- Grilled chicken or shrimp for extra protein.
- A handful of baby spinach stirred in at the end.
- Toasted pine nuts for crunch.
- Fresh mozzarella pearls for extra creaminess.
Serve With
- Grilled sourdough brushed with olive oil.
- A crisp green salad with cucumber and vinaigrette.
- Chilled lemonade, sparkling water with citrus, or a dry white wine.