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

 

Ingredients

 

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

 

Directions

 

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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