Charred Tomato and Corn Pesto Pasta. recipes
This recipe crafts a delightful pasta dish featuring angel hair with a homemade basil pesto, complemented by the smoky sweetness of charred corn and heirloom cherry tomatoes. Thinly sliced zucchini adds freshness, while creamy burrata provides a luxurious finish. It’s a vibrant, seasonal meal that balances herbaceous, smoky, and creamy flavors, perfect for a fresh and satisfying dinner.
Equipment
- 1 Large Pot For cooking pasta
- 1 Blender or Food Processor For making the basil vinaigrette/pesto
- 1 Grill or Broiler For charring tomatoes and corn
- 1 Large Skillet or Mixing Bowl For tossing ingredients
- 1 Spiralizer or Mandoline For preparing zucchini
Ingredients
Main
- 2 cups heirloom cherry tomatoes
- 2 tablespoons olive oil plus more for serving
- 1/3 cup fresh herbs I used basil, oregano and dill
- 2 cloves garlic minced or grated divided
- kosher salt
- pepper
- 2 ears fresh corn grilled or charred under the broiler + corn cut away from the cob
- 1 pound angel hair pasta use gluten free pasta if needed
- 2 zucchini spiralized or very thinly sliced
- 1 cup basil vinaigrette or basil pesto recipe below
- 8 ounces fresh burrata or mozzarella
- large handful of fresh basil for serving
- 2 cups fresh basil
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar or apple cider vinegar
- 1 clove garlic
- 1/2 teaspoon crushed red pepper flakes or more to taste
- kosher salt
Instructions
- In a blender or food processor, combine 2 cups fresh basil, 1/2 cup olive oil, 2 tablespoons red wine vinegar (or apple cider vinegar), 1 clove garlic, 1/2 teaspoon crushed red pepper flakes, and kosher salt. Blend until smooth to create the basil vinaigrette/pesto.
- Toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Grill or broil the tomatoes and corn until nicely charred and softened, rotating as needed.
- Once the corn is cool enough to handle, carefully cut the kernels away from the cobs.
- Bring a large pot of heavily salted water to a rolling boil. Add the angel hair pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
- While the pasta cooks, spiralize the zucchini or slice it very thinly using a mandoline or sharp knife.
- In a large skillet or mixing bowl, combine the charred tomatoes, charred corn kernels, remaining 1 tablespoon olive oil, fresh herbs (basil, oregano, dill), and 2 minced garlic cloves. Season with salt and pepper.
- Add the drained pasta and the spiralized zucchini to the skillet with the tomato-corn mixture. Pour in the prepared basil vinaigrette/pesto.
- Toss all ingredients together thoroughly. Add a splash of the reserved pasta water as needed, tossing to create a light, emulsified sauce that evenly coats the pasta.
- Divide the pasta among serving bowls, ensuring an even distribution of ingredients.
- Top each serving with torn pieces of fresh burrata or mozzarella and a generous handful of fresh basil. Drizzle with extra olive oil if desired before serving warm.
Notes
Achieving proper char on the tomatoes and corn is crucial for depth; aim for smoky notes, not burnt. A very hot grill or broiler will help caramelize quickly. For the basil vinaigrette, use the freshest basil possible and adjust vinegar to balance the herbaceousness; a pinch of toasted pine nuts could add a lovely nutty dimension. Cook angel hair pasta precisely al dente, reserving some pasta water to emulsify the sauce and achieve a silken coating. The spiralized zucchini should retain a slight crispness, so add it towards the end. Finally, gently tear the burrata over the warm pasta just before serving to allow its creamy interior to melt and coat the dish beautifully.