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:CacioEpepe1

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Summer Cacio e Pepe
Cook time: 
Total time: 
Serves: 2-3 Servings
  • 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)
  1. Boil salted water and cook corn for 3-4 minutes.
  2. Remove corn from water, and return water to a boil, cooking angel hair to al dente. Reserve at least ¼ cup of pasta water.
  3. 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.
  4. Use a sharp knife to remove corn from the cob and add to tomato mixture for last 1-2 minutes.
  5. 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.
  6. 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.
  7. Add more of the reserved water if necessary.
  8. Fold in the corn and tomato mixture and serve with fresh herbs and extra parmesan cheese.