With Garlic and Basil
Simple and bright, serve hot or cold for a versitle pasta creation. Use jarred roasted peppers (from the grocery isle) and Trader Joe’s sells roasted frozen corn, adding a layer of smokey, fired flavor without the work.
When eating the leftovers at home, I warm this in a skillet to crisp the wood-fired, sweetly marinated pasta tubes. Another option is to mix with salad greens, avocado and a dash more balsamic vinegar.
1 tablespoon butter
2 cups penne
2 cups frozen corn, organic, roasted, if possible
2 cloves garlic, chopped
1 shallot, chopped
1 cup roasted red pepper
½ cup basil
½ teaspoon salt/pepper, divided
3 tablespoons balsamic vinegar
1 tablespoon olive oil
Chop garlic and shallot, set aside. Boil salted water for pasta and cook it 1 minute less than the box suggests (reserve ¼ cup pasta water). In a large skillet, heat butter over medium, add garlic and shallots, sauté for 30 seconds. Add corn, mix and season with ¼ teaspoon salt/pepper. Add cooked pasta and roasted peppers to corn, season with ¼ teaspoon salt/pepper, mix, and turn up heat to medium high until it starts to sizzle and crack. Remove from heat and pour into a mixing bowl. Stir in fresh basil, balsamic vinegar, oil. Season with salt/pepper to taste; plate with Parmigiano Reggiano sprinkled over top.