About the Recipe
Recipe from Adam Dale
Ingredients
Market Ingredients:
I lb. pasta (La Trafilia)
2 ears sweet corn, kernals cut off the cob (Fresh Meadow Farm, Mead Orchards, Orchard Hill Organics, Caradonna Farm)
1 lb cherry tomatoes halved (Â (Fresh Meadow Farm, Mead Orchards, Orchard Hill Organics, Caradonna Farm, Obercreek Farm)
1/2 lb shishito peppers, stemmed and sliced (Fresh Meadow Farm, Obercreek Farm)
1/2 cup parsley, chopped (Fresh Meadow Farm, Obercreek Farm)
3-4 scallions, thinly sliced (Obercreek Farm, Fresh Meadow Farm)
Optional: 2-3 cloves garlic, minced (Fresh Meadow Farm)
Optional: Ricotta cheese for dolloping (Maplebrook Farm)
Pantry Ingredients
3 T olive oil (Agape Premium EVOo)
Salt and pepper
Optional: red pepper flakes
Preparation
Instructions
Cook Pasta: Bring a large pot of salted water to a boil and cook the La Trafilia pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
Blister Peppers & Char Corn: Heat olive oil in a large skillet over medium-high heat. Add the shishito peppers and corn kernels. Cook for 3–4 minutes until the peppers are blistered and the corn gets a light char.
Build Sauce: Reduce heat to medium, add scallions (and garlic if using), and cook for 1 minute until fragrant. Add all tomatoes and season with a pinch of salt and pepper. Cook for 5–7 minutes until the tomatoes burst and break down into a glossy sauce.
Combine: Toss the drained pasta and reserved pasta water directly into the skillet. Stir in fresh parsley and simmer for 1–2 minutes until the sauce coats every piece of pasta.
Serve: Divide into bowls and, if using, finish with generous dollops of fresh Maplebrook Farm ricotta cheese on top.
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