This is a recipe I hope you go back to again and again in the heat of the summer. I have relied on this no-fail Seriously Simple dish when it is just too hot to cook. Use whatever pasta you prefer. If you’re someone who prefers a healthier option, try whole wheat pasta or any of the new varieties like garbanzo bean pasta.
This sauce showcases the best of summer produce, blending together chopped, very ripe tomatoes, fruity olive oil, and minced garlic. Use a corn shucker to take the sweet kernels off the corn cobs and toss into the sauce along with fresh basil and Italian parsley. The herbs add lots of flavor with few additional calories.
Mozzarella cheese adds some calories, but it is so delicious that I think it’s worth it. Mozzarella balls come in varying sizes, from tiny perlini to large balls. If you can find “perline” fresh mozzarella, use that so you don’t have to cut up the cheese. If you feel like giving this pasta an even richer component you can substitute fresh burrata instead of the mozzarella.
Sometimes I’ll throw in any cooked meat or seafood to add some heft to the dish. Or I’ll add some chopped olives to enhance the flavor. Remember that the only cooking required is boiling the pasta, which leaves you plenty of time to enjoy your family and friends. A pinot grigio, rosé, or sauvignon blanc would be a lovely accompaniment to the pasta.
Summer Spaghetti With Tomatoes and Corn
Serves 4 to 6
For the Sauce
