Under 30 Minutes

Grilled Tomato and Corn Pasta

For delicious smoky flavor, give tomatoes and corn a quick turn on the grill.

  • Prep:
  • Total Time:
  • Servings: 6
Grilled Tomato and Corn Pasta

Photography: Andrew Purcell

Source: Everyday Food, July/August July/August 2013

Ingredients

  • Salt and pepper
  • 3/4 pound gemelli pasta
  • 1/4 cup olive oil, plus more for grilling
  • 1 1/2 pounds beefsteak tomatoes, halved
  • 3 ears corn
  • 1 cup ricotta
  • 1/2 cup torn fresh basil

Directions

  1. In a large pot of boiling salted water, cook pasta according to package instructions, then drain and return to pot.

  2. Meanwhile, heat a grill or grill pan to high; clean and lightly oil. Toss tomatoes and corn with 2 tablespoons oil and season. Grill, turning occasionally, until charred in spots and tender, 6 to 8 minutes. Let cool slightly.

  3. Chop tomatoes, cut kernels from cobs, and add to pasta. Stir in remaining 2 tablespoons oil and season. Serve warm or at room temperature. Top with ricotta and basil.

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