While pasta is a weekly staple at our house; what we make with it constantly changes. We have our favorites of course, but I am always trying to find something a little different to keep dinner interesting.
Michael Symon's Angel Hair with Corn, Feta & Tomato pasta fits the bill for being different; as it was certainly a combination I had never tried. I made this recipe a few weeks ago for my family and it has quickly become a new favorite in our house. Even though we are well into fall you can't help but notice how fresh and summery this dish tastes. We will definitely make this again and again.
Angel Hair with Corn, Feta & Tomato
(recipe adapted from Michael Symon 5in5)
1 pound dried angel hair pasta
3 tablespoons olive oil
2 cups frozen corn
2 cloves garlic, sliced
3 tablespoons fresh oregano
1/2 tablespoon crushed red pepper flakes
2 cups fresh tomatoes, chopped
2 tablespoons extra-virgin olive oil
1 cup feta cheese, crumbled
1. Bring 5 quarts water to a boil. Add salt. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Scoop out and reserve 1 cup of the pasta water before draining the pasta.
2. Meanwhile, in a large skillet over medium-high heat add the olive oil and corn, spreading the kernels out into an even layer 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 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. Remove from the heat and toss in the tomatoes, additional olive oil and feta. Serve immediately.