Light Summer Pasta with Tomatoes and Corn



  • 2 ears corn, kernels cut from cob
  • 2 pounds ripe Roma, heirloom or beefsteak tomatoes, peeled, seeded and diced into 1/2-inch pieces
  • 1/3 cup extra virgin olive oil
  • 1/2 cup finely chopped basil
  • 1/2 cup finely chopped Italian parsley
  • 4 medium garlic cloves, minced
  • 1/2 pound fresh Mozzarella cheese, diced into 1/2-inch pieces, or perline size mozzarella balls
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • Salt
  • 1 pound spaghetti or linguini
  • Extra whole basil leaves, for garnish
  • 1/4 cup freshly grated Parmesan cheese, for serving


  1. To cut the corn kernels from the cob, hold the husked corn on the vertical on a cutting board and slide a chef’s knife down the sides releasing the corn kernels. Transfer the corn to a medium pasta serving bowl.
  2. Combine all remaining sauce ingredients in the bowl and mix to combine.
  3. Add salt to a large pot of boiling water. Add pasta and cook over high heat until al dente. Drain well. Arrange pasta over sauce and mix to combine. Taste for seasoning. Garnish with basil leaves and pass remaining Parmesan cheese. Serve immediately.


  • Select ripe heirloom, beefsteak or Roma tomatoes
  • Use a serrated peeler to peel the tomatoes
  • Use Parmigiano-Reggiano for best flavor
  • Use a good fruity extra virgin olive oil
  • Make sure to toss the hot pasta with the cold sauce so that the flavors meld together
  • To vary this, add some olives or olive paste (tapenade) to the sauce


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