ORECCHIETTE WITH CORN, MINT, RED ONIONS AND TOMATOES (for four to six)
fine sea salt or table salt
1 pound orecchiette (or use another small pasta shape, like cavatelli or shells)
5 ears corn, shucked, kernels removed (about 4 cups)
2 cups diced ripe tomatoes
½ cup thinly sliced red onion
2 teaspoons fresh lemon juice, more to taste
½ cup olive oil, more for serving
3 small or 2 large garlic cloves, grated
½ teaspoon red pepper flakes, more for serving
½ cup chopped soft herbs, such as mint, basil or cilantro, or a combination, more for serving
fresh ricotta, for serving (optional)
1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package directions. Add the corn kernels to the pasta about 2 to 4 minutes before the pasta is cooked. Drain.
2. Meanwhile, in a large bowl, combine the tomatoes, onions, lemon juice and 1 teaspoon salt. Set aside to marinate while the pasta cooks.
3. Add the oil, garlic and red pepper flakes to a small skillet set over medium high heat. Let oil heat until the garlic is fragrant but not at all brown, about 1 minute. Pour into the tomato mixture.
4. Add drained pasta and corn to the tomato mixture. Stir well to coat the pasta and mix in the herbs. Taste and add more lemon juice and salt, if needed. Serve warm or at room temperature drizzled with more olive oil, herbs, red pepper flakes and dollops of ricotta, if you like.
NOTE: Although this dish is best with seasonal tomatoes and freshly shucked corn, it’s also excellent made with frozen corn and year-round grape tomatoes, cut into cubes. It can be served warm, at room temperature or even cold as a pasta salad. And leftovers make a terrific lunch the next day.
from Melissa Clark, the New York Times