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Sweet Corn Ditali Pasta
with Cherry Tomatoes, Jalapeño & Ricotta Cheese
35 MIN
2 Servings
From the Test Kitchen
With its petite, fun-to-eat shape, ditali is the perfect option for a pasta dish that cooks up in a pinch. Bright additions like sweet corn, basil and cherry tomatoes seamlessly blend into the pasta, adding plenty of late-summer character. A combination of sweet ricotta and fromage blanc (a type of creamy, fresh cheese from France) turns the pasta irresistibly silky and balances the jalapeño’s touch of heat. (Remember, chefs: removing the seeds and white ribs of the pepper tames its spiciness!)
Get Cooking-
NutritionPER SERVING
-
Calories700 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Peel and small dice the shallot. Peel and mince the garlic. Quarter the tomatoes; place in a bowl and season with salt and pepper. Pick the basil leaves off the stems; discard the stems. Cut out and discard the stem, ribs and seeds of the pepper; small dice. Thoroughly wash your hands after handing the pepper.
2
Cook the vegetables:
In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium until hot. Add the corn and pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and slightly softened. Add the shallot and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Remove from heat.
3
Cook the pasta:
While the vegetables cook, add the pasta to the pot of boiling water and cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.
4
Season the ricotta cheese:
While the pasta cooks, place the ricotta cheese in a bowl; stir in a drizzle of olive oil. Season with salt and pepper to taste.
5
Finish the pasta:
To the pan, add the cooked pasta, seasoned tomatoes, half the basil (tearing just before adding) and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Add the fromage blanc and seasoned ricotta cheese; stir to thoroughly combine. Season with salt and pepper to taste.
6
Plate your dish:
Divide the finished pasta between 2 dishes. Garnish with the remaining basil (tearing just before adding). Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Peel and small dice the shallot. Peel and mince the garlic. Quarter the tomatoes; place in a bowl and season with salt and pepper. Pick the basil leaves off the stems; discard the stems. Cut out and discard the stem, ribs and seeds of the pepper; small dice. Thoroughly wash your hands after handing the pepper.
2
Cook the vegetables:
In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium until hot. Add the corn and pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and slightly softened. Add the shallot and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Remove from heat.
3
Cook the pasta:
While the vegetables cook, add the pasta to the pot of boiling water and cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.
4
Season the ricotta cheese:
While the pasta cooks, place the ricotta cheese in a bowl; stir in a drizzle of olive oil. Season with salt and pepper to taste.
5
Finish the pasta:
To the pan, add the cooked pasta, seasoned tomatoes, half the basil (tearing just before adding) and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Add the fromage blanc and seasoned ricotta cheese; stir to thoroughly combine. Season with salt and pepper to taste.
6
Plate your dish:
Divide the finished pasta between 2 dishes. Garnish with the remaining basil (tearing just before adding). Enjoy!
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