Food & Cooking Recipes Ingredients Seafood Recipes Orecchiette with Corn, Arugula, and Tuna Be the first to rate & review! 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 February 26, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 4 Ingredients 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) Directions 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. 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. 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. Bryan Gardner Rate it Print