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Campanelle Pasta with Sweet Corn, Tomatoes and Basil
This recipe was inspired by a pasta dish served at Al Forno restaurant in Providence, Rhode Island. There, ears of corn are blanched, then the kernels are sliced off and mixed with chopped tomatoes, minced habanero chilies and fresh herbs, then tossed with olive oil and hot pappardelle. We instead grate the corn off the cobs, which yields a coarse puree of kernels and starchy corn “milk.” We then simmer the cobs in water to make a corn-infused broth to use as the base of the sauce as well for cooking the pasta. The ingredients in this summery pasta dish are few, so fresh corn and ripe tomatoes is key. Yellow corn gave the dish a golden hue, but white corn worked, too. Whichever you use, make sure to remove as much as the silk as possible before grating. Short, sauce-catching pasta shapes are best here—if you can’t find campanelle (a frilly, trumpet-like shape), look for penne rigate, fusilli or farfalle.
4
Servings
Tip
Don't fear the habanero in this dish. It does add a little heat (seeding the chili removes much of its burn), but it's here mostly because its fruity notes are a nice complement to the corn, tomatoes and basil.
30 minutes
Ingredients
-
1
pint grape or cherry tomatoes, halved
-
Kosher salt and ground black pepper
Directions
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01In a small bowl, stir together the tomatoes and ¼ teaspoon salt; set aside. Set a box grater in a large bowl or pie plate. Using the grater's large holes, grate the corn down to the cobs; reserve the cobs.
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September 9, 2023
Kids loved it. Easy to make.
Grating the corn was a little messy, but otherwise it was straight forward and turned out great. Kids couldn't stop eating it. Great way to use fresh corn.
September 6, 2023
All time favorite!
This is hands down one of my all time favorite meals. It is my go to when I have sweet corn on hand.
August 17, 2023
So good!
The flavor of the corn really comes through! We do unfortunately leave the habanero out for our toddler, and it's still really great but does lose some complexity.
July 26, 2023
I was skeptical…
As I was making this sauce — I just couldn’t see it coming together on the sauce — but with patience it did. I did add some fresh picked garden baby carrots and zucchini (salted and squeezed to get liquid out). I served it over my sourdough discard semolina pasta. It turned out amazing.
July 26, 2023
An absolute delight!
This was such a perfect summer recipe. Super delicious.. my husband and I really enjoyed the sweet corn notes in this. Good as leftovers too!
This was absolutely amazing!! I followed this recipe exactly. My adult children constantly ask when I will make this again. The combination of the corn, tomatoes, basil, and al dente pasta was sublime. Make sure you use fresh corn from your local farm stand. I was afraid about using the habanero, but am so glad I did. It added the perfect amount of heat! This dish is a total winner and will be in my regular summer rotation!!
This is spectacular! Made this for the first time last summer and just made it again last evening. Perfect combination of everything that is abundant during summer. Light yet rich and there is no cream! Great vegan dish or for vegetarian day. Substituted a serrano for the habanero because that is what I had in the garden. Family loved it -- not very often they go back for third helpings! Thank you Milk Street!
Tried this recipe for the first time a couple weeks ago. I had fresh corn from my friend's garden. I was missing some ingredients - the habanero, shallots, and grape tomatoes. I substituted a different hot pepper, red onion, and canned chopped tomatoes. It was delicious! My friend gave me more corn so I made this tonight exactly as written. Absolutely amazing!!! Fresh corn and tomatoes are key. And I'm a chicken when it comes to heat and the one habanero was perfect. Whenever corn is in season, I will be making this dish!
This dish deserves to be on the mag cover! It is spectacular. The flavors and colors scream summer and I have made this several times for meatless Mondays! I have grated sooo many ears of peak season corn, cooked the cobs off to make the corn stock just so I could freeze both and make this in the fall/winter. Additions I have tried is adding bacon lardons, cayenne instead of habanero and grated parm. It just gets better! Bravo MS!
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This is a WINNER and a MUST to TRY!
I tried this recipe yesterday, (exactly as written), all I can say is WOW! My adult daughter who is mindful of eating too much carbs, requested seconds. Both teenage granddaughter and grandson, my husband and I also had seconds. We all cleaned our plates.
Thank you Milk Street!