Food & Cooking Recipes Salad Recipes Grilled Tomato and Corn Pasta 3.1 (62) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 21, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andrew Purcell Prep Time: 20 mins Total Time: 30 mins Servings: 6 To achieve a delicious smoky flavor when making this Grilled Tomato and Corn Pasta, give tomatoes and corn a quick turn on the grill. Ingredients Salt and pepper ¾ pound gemelli pasta ¼ cup olive oil, plus more for grilling 1 ½ pounds beefsteak tomatoes, halved 3 ears corn 1 cup ricotta ½ cup torn fresh basil Directions In a large pot of boiling salted water, cook pasta according to package instructions, then drain and return to pot. 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. 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. Rate it Print