Rigatoni Pasta with Fresh Corn And Tomato
It will soon be farmer’s market season. Or better yet, you may have your own garden from which to pick an abundance of fresh tomatoes. And in the summer, easy dinners are all I’m ever looking for, and this pasta is so simple it’s hard not to love. Very little prep—a little chopping and minimal cooking time. And the best part is it’s only one pot and one skillet, so clean up is a cinch. You will love making this Rigatoni With Fresh Corn And Tomato Recipe. It’s a perfect summer pasta.
Tips For Making Rigatoni With Fresh Corn And Tomato
Although this pasta is best with super fresh ingredients, you could make it using frozen corn. This eliminates the need to cut the corn off the cob. Although it will still have a great flavor, it won’t have that fresh corn sweetness and flavor you get from fresh produce. Look for ripe tomatoes; since you can use nearly any variety, that should be easy. And although I’m using tarragon, feel free to get creative with your herbs; thyme, rosemary, and basil all would be great substitutes.
Don’t overcook your pasta; it should have a slight crunch. And the sauce does not need to cook very long; you just want to soften up the veggies and have the tomatoes break down just slightly. Using the pasta water will thicken up the sauce as well.
Presentation Is Everything
Making a great dish is only the start of a perfect meal. Presentation makes a huge difference. We eat with our eyes before we ever taste a bite. With this in mind, having the right dishes makes a difference. I serve most of my food in a pasta bowl. Which is a shallow bowl; it’s really part plate, part bowl. A pasta bowl is not only for pasta but great for many other dishes. It doesn’t overwhelm the plate, and it contains the food nicely. I am always serving my food in VIETRI Italian dinnerware. It has a casual elegance and makes the food look great. The meal above is actually served in a VIETRI Lastra Melamine pasta bowl layered on a Lastra Melamine dinner plate. Melamine is a great way to serve casual food both outside and in.
And never, ever forget the wine. I have paired this dish with a MacRostie Pinot Noir. If you haven’t tried any MacRostie wines, they are wonderful, both red and white. And the tasting room in Healdsburg, CA is beautiful. I highly recommend a visit if you are touring Sonoma or Napa. This wine is served in a Drop Glass from VIETRI. A stemless wine glass is perfect for both wine or a summer cocktail.
Set your table with beautiful flowers and cook up a great meal with a great glass of wine; you can’t find a better way to spend a summer evening.
Rigatoni with Fresh Corn & Tomato
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup of fresh corn kernels usually 2-3 ears
- 2 cups diced zucchini or you can substitute eggplant
- 3 shallots diced
- 2 cloves of garlic minced
- 3 sprigs of tarragon
- 2 cups diced tomatoes you can use cherry, grape, plum or even heirloom
- 1 pound of rigatoni or penne
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Heat the olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until the corn begins to brown, approximately 3 minutes. Add the zucchini and cook another 3 minutes.
- Add the pasta to the boiling water and cook according to the directions on the package. Reserve a cup of the cooking water for the sauce.
- Add the shallots and garlic to the other vegetables and cook, stirring occasionally, for 4-5 minutes. Add the tarragon. Reduce the heat. Continue to cook the sauce while the pasta is cooking. The vegetables should soften. Add approximately 1/2 cup of the pasta cooking water (if it seems dry, add a bit more). Drain the pasta and toss in the sauce. Garnish with parmesan cheese and tarragon or basil leaves, and serve.
