If you’re looking for a pasta dish that doesn’t leave you feeling weighed down, this is the one. Such a quick and delicious recipe, inspired by Martha Stewart. My mother first showed me this recipe and it’s now one of my “go to’s”.
- 1 teaspoon coarse salt, plus more for cooking pasta
- 8 ounces dried imported pappardelle
- 2 ears corn, husked OR 1 Can of drained sweet corn (no salt added)
- 4 small or 2 large juicy vine-ripened tomatoes, room temperature, cored and cut into 6 to 8 wedges apiece
- 1/4 to 1/2 Scotch bonnet or habanero chile, seeded and very finely chopped
- 1/4 cup extra-virgin olive oil
- 1/4 to 1/3 cup chopped cilantro
- 1/2 cup of black olives, chopped
- Parmesan for topping
Bring one large and one medium pot of water to a boil; add salt to each. Cook pappardelle in large pot of boiling water until al dente, following label directions.
While pasta is cooking, cook corn in medium pot for 2 minutes. Remove, and refresh under cold running water. With a sharp knife, remove kernels from cob, and transfer to a large heat-proof bowl. Add tomatoes, chiles, olive oil, olives, and cilantro. Toss to combine.
If desired, rest bowl with corn mixture over cooking pasta for a minute or two to warm ingredients. When pasta is done, drain in a colander. Transfer to bowl with corn mixture. Toss to combine. Serve immediately.
I like to vary this recipe by adding in some pesto and subtracting olive oil.
Happy Eating 🙂