Friday, May 23, 2014

Angel Hair with Corn, Feta & Tomato

There is a right of passage every summer in the Midwest when it comes to corn. Detasseling.  I don't know all of the specifics but it has something to do with the pollination process. You have to walk through the corn fields in the height of summer heat and humidity with long sleeves and pants breaking off a piece of the cornstalks. 

It is kind of miserable. Or so I have heard.  The best recruits are high schools with the lure of good month for a couple of weeks of long days' work.

My family moved to Maine the summer I could have started detasseling.  And although money is a motivator for me. I despise the heat. And bugs.  This was not a job for me.  

I think it is the corn in this dish that reminds me so much of summer. 

Remember yesterday when I shared with you the spicy 50/50 burger from Michael Symon's cookbook?  Where here is another recipe from the same book.  This recipe's five fresh ingredients were corn, tomatoes, feta, garlic, and cilantro. I saw that list and knew I wanted to make this dish.

Mr. J needed a bit more convincing since this recipe had no meat.  

The corn, feta and tomatoes add plenty of bulk to the pasta making this dinner very filling. We served it warm and the flavors melded together.  We promptly ate the whole dish for dinner. 

You could also serve it cold and as a side dish. I think this is a fun dish to bring to your holiday BBQ this weekend.  All of the colors will certainly add some spunk to the food table.

Angel Hair with Corn, Feta and Tomato

by Emily Morris
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: entree corn tomato pasta
Ingredients (serves 4)
  • Kosher salt
  • 1 pound dried angel hair pasta
  • 3 tablespoons olive oil
  • 3 ears sweet corn, kernels cut from the cobs (about 2 cups)
  • 2 garlic cloves sliced
  • 3 tablespoons fresh oregano leaves
  • ½ tablespoon crushed red pepper flake
  • 2 cups grape tomatoes, halved
  • 2 tablespoons extra-virgin olive oil
  • 1 cup crumbled feta cheese
In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.

Meanwhile, put a large skillet over medium-high heat. Add the olive oil and corn, spreading the kernels out into an even layer on the bottom of the pan. Let the kernels cook, without stirring, until browned, about 2 minutes. Reduce the heat to medium and add the garlic, oregano, and a good pinch of salt. Cook until aromatic, about 1 minute.

Stir in the red pepper flakes, add the reserved pasta water, and cook for 1 minute.

Add the cooked pasta to the pan, stirring the noodles into the sauce. Remove from the heat and stir in the tomatoes, extra-virgin olive oil, and feta. Serve immediately.
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