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- 8 oz pasta (spaghetti or any preferred variety) - 2 cups cherry tomatoes, halved - 1 cup corn kernels (fresh or frozen) - 3 tablespoons extra-virgin olive oil - 3 cloves garlic, finely minced - 1 teaspoon red pepper flakes (or to taste) - Salt and freshly ground black pepper, to taste - 1/2 cup fresh basil, coarsely chopped - 1/4 cup grated Parmesan cheese (optional) - Zest and juice of 1 lemon Gather these ingredients. Each one adds a special taste. The corn brings sweetness. The tomatoes give a nice burst of flavor. Extra-virgin olive oil adds richness. Garlic and red pepper flakes give warmth. Fresh basil brightens the dish. You can top it with Parmesan if you like. This mix makes a tasty pasta dish. Follow the full recipe for detailed steps to bring it all together. First, bring a large pot of salted water to a boil. This helps to season the pasta while it cooks. Add your pasta and cook it until it’s al dente, which means it should be firm to the bite. Remember to reserve about half a cup of the pasta water before draining. This water will help make your sauce creamy later. Next, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the corn kernels. Sauté the corn for about 5 to 7 minutes. You want the kernels to get a nice char, which adds a great flavor. Once done, set the charred corn aside for later. Using the same skillet, add another tablespoon of olive oil if needed. Turn the heat down to medium. Now, add the minced garlic and red pepper flakes. Sauté for about 30 seconds until you can smell the garlic. Be careful not to burn it, as burnt garlic can taste bitter. Now, toss in the halved cherry tomatoes. Season them with salt and freshly ground black pepper. Cook this mix for about 5 to 6 minutes. You want the tomatoes to soften and burst, creating a light and tasty sauce. The smell will be amazing! It’s time to bring everything together. Add the charred corn back into the skillet, followed by the drained pasta. Gradually stir in the reserved pasta water. This will help create a creamy texture. Keep adding until you reach your desired sauce consistency. Finally, stir in the juice and zest of one lemon along with the chopped basil. Toss everything well to coat the pasta evenly. Taste your dish and adjust the seasoning with more salt and pepper if needed. Your charred corn tomato pasta is nearly ready to serve! For the complete recipe, check out the full recipe link. Enjoy your cooking! To get the best texture for your pasta, cook it al dente. This means it should be firm but not hard. Follow the package directions for cooking time. Start checking a minute or two early. You want it to have a slight bite when you chew. When cooking pasta, always save some pasta water. This water is starchy and can help thicken your sauce. Before draining, scoop out about half a cup of water. Set it aside for later. To make your charred corn tomato pasta even better, consider adding fresh herbs. Basil is a great choice, but you can also try parsley or oregano. A sprinkle of fresh herbs adds bright flavor. Fresh ingredients are key in pasta recipes. Using ripe cherry tomatoes and sweet corn makes a big difference. They bring natural sweetness and vibrant colors to your dish. Pair your charred corn tomato pasta with a light salad. A simple green salad with lemon vinaigrette works well. You can also serve it with crusty bread to soak up sauce. Garlic bread adds a nice touch too. For drinks, a crisp white wine or sparkling water complements the flavors perfectly. Enjoying your meal with friends makes it even more special. {{image_4}} You can easily make this dish vegetarian-friendly. Instead of pasta, try using zucchini noodles. They add a nice crunch and keep the dish light. You can also add leafy greens like spinach or arugula. These greens boost nutrition and add flavor. Just toss them in during the last minute of cooking. They will wilt perfectly and blend with the pasta. Want to add some protein? Grilled chicken, shrimp, or chickpeas work great. If you choose chicken, grill it until golden brown. For shrimp, cook them until they turn pink. This only takes a few minutes. Chickpeas add a hearty texture. Add them straight from the can; just rinse and drain first. Do you want to change up the sauce? Consider using pesto instead of the tomato sauce. It gives a fresh, herby taste. You can also experiment with cream-based sauces. A splash of cream can make the dish rich and velvety. Just add it before mixing in the pasta. Adjust the seasoning to suit your taste. For more ideas, check out the Full Recipe. To keep your charred corn tomato pasta fresh, place it in an airtight container. Make sure the pasta cools to room temperature before sealing. This helps prevent moisture. Store it in the fridge for up to three days. If you want to keep it for longer, consider freezing it. Reheating pasta can be tricky. To avoid mushy pasta, use the stovetop or microwave. On the stovetop, add a splash of water or extra olive oil. Heat over low heat, stirring gently. In the microwave, cover the pasta with a damp paper towel. This keeps it moist. Heat in short bursts, stirring in between. To freeze charred corn tomato pasta, first, let it cool completely. Then, portion it into freezer-safe bags. Remove as much air as possible to prevent freezer burn. Label the bags with the date. When you’re ready to eat, thaw it overnight in the fridge. Reheat using the stovetop method described above. You can use any pasta you love for this dish. Spaghetti is a classic choice. It holds the sauce well. You can also try penne or fusilli for fun shapes. Each type adds a unique texture. Just make sure to cook it al dente for the best bite. Yes, you can easily swap ingredients. If you're gluten-free, use gluten-free pasta. For a lower-carb option, zucchini noodles work great. Don't have corn? You can use peas instead. Cherry tomatoes can be replaced with regular tomatoes, just chop them up. If you're dairy-free, skip the cheese or use a vegan alternative. This pasta lasts about 3-4 days in the fridge. Store it in an airtight container to keep it fresh. The flavors may deepen over time, making it even tastier. Just remember to check for any signs of spoilage before eating. Absolutely! You can cook the pasta and make the sauce a day ahead. Just keep them separate until you are ready to eat. When you reheat, add a splash of water to keep it moist. This meal is perfect for meal prep and busy days. Yes, you can easily make this dish vegan. Just leave out the cheese or use a vegan alternative. Make sure the pasta you choose is egg-free. With these adjustments, you’ll have a delicious vegan meal that everyone can enjoy. For the full recipe, check out the details above. In this article, we covered how to make a delicious charred corn tomato pasta. You learned about the main and additional ingredients, step-by-step cooking instructions, and tips for perfecting your dish. Remember, using fresh ingredients enhances flavor, and personalizing your pasta can make it even better. Experiment with add-ins and enjoy! This dish is easy to store and reheat, ensuring you can savor it later. Try it out, and you’ll see how great a simple meal can be.

Charred Corn Tomato Pasta

Indulge in the deliciousness of charred corn tomato pasta, a delightful dish perfect for any occasion! This easy recipe combines al dente pasta, sweet corn, juicy tomatoes, and aromatic basil for a burst of flavor. With simple ingredients and quick preparation, you can have a tasty meal on the table in no time. Click through to explore the full recipe and elevate your dinner game with this vibrant, seasonal favorite!
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Ingredients
  

8 oz pasta (spaghetti or any preferred variety)

2 cups cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

3 tablespoons extra-virgin olive oil

3 cloves garlic, finely minced

1 teaspoon red pepper flakes (or to taste)

Salt and freshly ground black pepper, to taste

1/2 cup fresh basil, coarsely chopped

1/4 cup grated Parmesan cheese (optional)

Zest and juice of 1 lemon

Instructions
 

Kochen Sie die Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until it reaches al dente. Before draining, reserve 1/2 cup of the pasta water for later use.

    Rösten Sie den Mais: While the pasta is cooking, prepare a large skillet over medium-high heat and pour in 1 tablespoon of olive oil. Once hot, add the corn kernels, and sauté while stirring occasionally for about 5-7 minutes, or until the corn starts to develop a nice char. Once done, remove the corn from the skillet and set it aside.

      Aromatische Komponenten anbraten: In the same skillet, add another tablespoon of olive oil if the skillet is dry. Then, reduce the heat to medium and add the minced garlic along with the red pepper flakes. Sauté for roughly 30 seconds or just until fragrant, being careful not to burn the garlic.

        Tomaten Hinzufügen: Toss in the halved cherry tomatoes, and season with salt and freshly ground black pepper. Allow the mixture to cook for about 5-6 minutes until the tomatoes soften and begin to burst, forming a light and flavorful sauce.

          Zutaten Kombinieren: Reintroduce the charred corn to the skillet, followed by the drained pasta. Gradually add the reserved pasta water while stirring, allowing it to create a creamy texture. If needed, continue to add more pasta water until desired consistency is achieved.

            Abschmecken: Stir in the freshly squeezed lemon juice and zest, along with the chopped basil. Toss everything together thoroughly to ensure the pasta is evenly coated. Taste and adjust the seasoning with additional salt and pepper if desired.

              Servieren: Plate the pasta in generous portions, and for a finishing touch, sprinkle with grated Parmesan cheese, if using, to enhance the flavor.

                Prep Time, Total Time, Servings: 10 mins | 25 mins | Serves 4