Labor Day is a friendly reminder of those fleeting summer moments, so I took it upon myself this weekend to make sure I got in as much summer flavor as I could. That meant pizza on the beach, ice cream from our local ice cream shop, and any recipe I could think of that was chock-full of summer corn and juicy end of summer tomatoes. This pasta dish is a new weeknight dinner favorite in the summer, it takes about 15 minutes to make. The base of the dish is based on a traditional Cacio E Pepe, a super simple Italian pasta that combines butter, pasta water, parmesan cheese, and tons of fresh cracked pepper. I gave the classic a summer-spin by folding in the sweet flavors of corn and tomatoes, which are a perfect balance for that bite of all of the cracked pepper. Full recipe below:
- ½ Lb of Angel Hair Pasta
- 2 Cups of Cherry Tomatoes
- 2 Ears of Corn
- Olive Oil
- 3-4 Tbsp Butter
- Salt
- Pepper
- 1 Cup Parmesan cheese (plus more for serving)
- Boil salted water and cook corn for 3-4 minutes.
- Remove corn from water, and return water to a boil, cooking angel hair to al dente. Reserve at least ¼ cup of pasta water.
- While corn and pasta are cooking, half tomatoes, sprinkle with salt and pepper and sauté in a pan for 5 minutes with a drizzle of olive oil.
- Use a sharp knife to remove corn from the cob and add to tomato mixture for last 1-2 minutes.
- Over low heat, return angel hair to the pasta pot and toss with of butter, salt, and a generous amount of pepper and parmesan cheese.
- Slowly add ¼ cup of pasta water back into the pasta and continue to toss so the pasta gets coated in the cheese, butter, pepper and pasta water.
- Add more of the reserved water if necessary.
- Fold in the corn and tomato mixture and serve with fresh herbs and extra parmesan cheese.
