Pasta with Tomatoes, Corn, Squash, and Ricotta

By • August 4, 2014 • 10 Comments

83 Save


Serves 6

  • 1 fat clove garlic
  • 2 ears corn
  • 3 large, ripe tomatoes
  • 1/4 cup olive oil
  • 2 small summer squash
  • Salt
  • 1 pound conchiglie or other short pasta
  • 10 large basil leaves
  • 1 cup good quality ricotta
  1. Finely chop the garlic. Strip the corn from the cobs and dice the squash into 1/4-inch cubes. Chop the tomatoes roughly. Put a large pot of generously salted water on to boil.
  2. Put 2 tablespoons of the olive oil in a large sauté pan with high sides over low heat. Add the garlic and cook, stirring frequently, until softened and fragrant (but not brown), 3 to 5 minutes. Raise the heat to medium and add the corn and squash and several pinches of salt. Cook for a minute or two. Add the tomatoes and another couple pinches of salt; when the mixture bubbles, lower the heat so that it's simmering briskly. (You want the tomatoes to cook down and release their juices into the sauce while the pasta cooks, but you don't want it to get dry.)
  3. Add the pasta to the boiling water and cook according to the package directions, until just al dente. Keep an eye on your sauce and lower or turn off the heat if it's looking at all dry.
  4. Reserve a cup of the pasta cooking water and drain the pasta well. Stir the remaining 2 tablespoons of olive oil into the pasta, then add it to the sauce and stir through. Add a little of the pasta water to loosen things up, taste for seasoning and add more salt if necessary and some freshly cracked black pepper. Tear the basil roughly and stir it into the pasta. Serve right away, adding a few dollops of ricotta to each portion.
Jump to Comments (10)

Comments (10) Questions (0)

Default-small
Default-small
Default-small

10 days ago Vedran

Tasty! Just make sure to use regular (not part skim, or god forbid, fat free) ricotta and whip it beforehand - adds perfect sweetness to the finish.

Default-small

about 1 month ago Korena Vine

Just finished scarfing this down - so good! I'm already looking forward to the leftovers for lunch this week. I also wondered about the 1/4 cup olive oil listed in the ingredients vs. only the 2 tbsp mentioned in the instructions, but I had already added 1/4 cup to the pan so I went with it and it was fine. The only change I made was to mix in a handful of grated parmesan at the end.

Merrill

about 1 month ago Merrill Stubbs

Merrill is a co-founder of Food52.

Sorry, see my note below regarding the extra olive oil!

Open-uri20140623-7544-a21md0

about 1 month ago Shelly Davies

What about the other 2 Tbls. olive oi - your recipe listed 1/4 cup...

Merrill

about 1 month ago Merrill Stubbs

Merrill is a co-founder of Food52.

Oops, sorry about that! I add 2 more tablespoons of oil to the cooked pasta before stirring it into the sauce.

Default-small

about 1 month ago Margot

Will this work at room temp? Making dinner for board of directors and meal usually sits a while before they dig in.

292232_557799919529_1470896738_n

about 1 month ago Stephanie

Definitely

Merrill

about 1 month ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, mine typically cools down to room temp before I get to eat it (sitting down to dinner with a toddler will do that), and I don't mind at all!

292232_557799919529_1470896738_n

about 1 month ago Stephanie

I made this last night and it was lovely! Definitely added to my list of go to's. Took no time at all, and tasted great.

Merrill

about 1 month ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad you liked it!