Friday, November 19, 2021

Pasta with Corn and Cherry Tomatoes from Vicki Delany

I am still coping with an excess of tomatoes (nice problem to have, I know) and looking for ways to enjoy them. I like ricotta a lot, so this seemed like a nice idea.   The meal was very tasty, and I will make it again, but the ricotta didn’t blend very well and looked rather lumpy. It still tasted great though.

Pasta with Corn and Cherry Tomatoes

This makes two servings




¼ lb penne dried

2 tbsp + 1 tsp olive oil

12 oz cherry tomatoes, halved or quartered

2 cloves garlic, minced

1 ear corn, shucked

Handful of basil, chopped

1 tbsp seeded and chopped hot pepper

1 small onion, chopped

½ cup ricotta cheese




In a large pan heat 2 teaspoons of olive oil on medium until hot. Add the corn and red pepper, season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and slightly softened. Add the onion and garlic, season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Remove from heat.


Place ricotta in a small bowl, add about a teaspoon of olive oil and season with salt and pepper to taste


Cook pasta according to package directions and drain, reserving ½ cup cooking water


Add corn and pepper, tomatoes, basil, and about ¼ cup pasta cooking water to the pasta. Cook on medium-high, stirring to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, add remaining pasta cooking water)


Turn off the heat. Add the ricotta cheese and combine.


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  1. This sounds quite tasty.
    When you mix the ricotta, how about mixing a little milk in to smooth it out?

  2. Good idea. That might do the trick