Angel Hair with Corn, Feta and Tomato
Celebrity chef Michael Symon has a great, quick summer pasta in his 5 in 5 cookbook: Angel Hair with corn, feta and tomato. “While corn might not be a traditional Italian ingredient, it does happen to go great with pasta, especially when paired with the sweet-and-salty punch of ripe tomatoes and crumbled feta.” says Symon, whose latest restaurant project is Italian spot Angeline at Borgata Hotel Casino and Spa (in Atlantic City.
- · Kosher salt
- · 1 pound dried angel hair pasta
- · 3 tbsp. olive oil
- · 3 ears sweet corn, kernels cut from the cobs (about 2 cups)
- · 2 garlic cloves, sliced
- · 3 tbsp. fresh oregano leaves
- · ½ tbsp. crushed red pepper flakes
- · 2 cups grape tomatoes, halved
- · 2 tbsp. extra-virgin olive oil
- · 1 cup crumbled feta cheese
1. In a very large pot, bring 5 quarts water and 3 tbsp. salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.
2. Meanwhile, put a large skillet over medium-high heat. Add the olive oil and corn, spreading the kernels out into an even later on the bottom of the pan. Let the kernels cook, without stirring, until browned, about 2 minutes. Reduce the heat to medium and add the garlic, oregano, and a good pinch of salt. Cook until aromatic, about 1 minute.
3. Stir in the red pepper flakes, add the reserved pasta water, and cook for 1 minute.
4. Add the cooked pasta to the pan, stirring the noodles into the sauce. Remove from the heat and stir in the tomatoes, extra-virgin olive oil, and feta. Serve immediately.
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