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When it comes to summer cooking, less is almost always more (see: tomato-mayonnaise sandwiches, corn on the cob, a fat slice of watermelon). And that means dinners are a less is more affair, too. That's true for this Pasta with Tomatoes, Corn, Squash, and Ricotta (a recipe from our co-founder, Merrill Stubbs) in more ways than one. Yes, it's quick to come together. But it also celebrates the flavors of the vegetables, highlighting rather than covering them up with salt, pepper, and generous (maybe very generous, depending on the kind of day you've had) dollops of ricotta.
And while you might feel disinclined to make fresh tomato sauce, don't hesitate: This one takes only a few more minutes than cooking the pasta itself, as you add them right to the pan of browned squash and simply wait for them to break down. Which means it's a very good option for dinner tonight!
Organized by area of the market
- Bunch of basil
- 2 ears of corn
- 3 large, ripe tomatoes
- 2 small summer squash
- 1 cup good quality ricotta
- 1 pound conchiglie or other short pasta
We're assuming you already have salt, olive oil, and a garlic clove, but if not, add them to your list too!
The Game Plan
25 minutes before dinner, set a large pot of salted water to boil. Mince a clove of garlic, cut the corn from the cob, dice the squash into 1/4-inch cubes, and roughly chop the tomatoes.
Heat a few tablespoons of olive oil to a large sauté pan and soften the garlic in it, then add the corn, squash, and a big pinch of salt. Cook for a minute or two, then add the tomatoes, adjusting the heat so that the mixture is simmering but not boiling. Meanwhile, cook the pasta.
5 minutes before dinner, drain the pasta, reserving a cup of the cooking water. Toss the pasta with the sauce, a few tablespoons of olive oil, and the pasta water. Tear a handful of basil into the pasta, then spoon into bowls and top with big scoops of ricotta cheese.
See the full recipe here.