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Orecchiette with Corn, Arugula, and Tuna

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Bryan Gardner

Source: Martha Stewart Living, September 2015


  • 12 ounces orecchiette
  • Coarse salt and freshly ground pepper
  • 3 ears corn
  • 6 tablespoons unsalted butter
  • 10 ounces tuna in olive oil (from two 5-ounce tins)
  • 1 pint cherry or grape tomatoes, halved
  • 4 cups baby arugula
  • Lemon wedges, for serving (optional)


  1. Cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot.

  2. Meanwhile, slice corn kernels from cobs into a shallow bowl, then scrape corn "milk" from cobs with the side of a spoon. Melt butter in a small saucepan over medium-high. Reduce heat to medium and simmer until butter browns, about 7 minutes. Add corn and corn milk; simmer just until corn is crisp-tender, about 30 seconds.

  3. Add corn mixture to pasta with tuna in oil and tomatoes; toss to combine. Season with salt and pepper. Add reserved pasta water, a little at a time, until sauce evenly coats pasta. Let cool 10 minutes. Gently fold in arugula. Serve, with lemon wedges.

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