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Cascatelli with Tomatoes and Corn

  • Author: Gianna Nebbia
  • Total Time: 25 mintues
  • Yield: 4 1x
  • Category: Pasta, cascatelli
  • Method: Pasta Salad
  • Cuisine: Italian

Ingredients

Scale
  • 8 oz Cascatelli Pasta
  • 1 lb grape or cherry tomatoes, sliced or cubed
  • 2 ears of corn, kernels cut from cob
  • 2 scallions, sliced, whites and greens separated
  • 1/4c olive oil
  • Kosher salt, pepper, and red pepper flakes
  • 1/4c fresh parsley, chopped
  • 1 Tb fish sauce
  • 1 Tb red vinegar
  • 1 tsp white distilled vinegar

Instructions

  1. Mise en place: Prepare all vegetables as described above and set them aside.
  2. Place tomatoes in a large bowl and season them with 1.5 teaspoons of kosher salt. Toss and set aside.
  3. Heat a large pot of water over high heat.
  4. Meanwhile, heat 1/4c olive oil until hot but not smoking, add scallions and a pinch of red pepper flakes, and fry for 1 minute only. Remove from heat and add scallions and oil to the bowl of tomatoes.
  5. Add fish sauce, parsley, a pinch of freshly cracked black pepper, and red and white vinegar to the tomato mixture.
  6. Whenever the pasta water comes to a boil, season it heavily with salt so that it tastes salty, add the cascatelli, and cook for 12 minutes. Then add corn and cook for 3 more minutes.
  7. Drain and rinse the cascatelli and corn until cool. Toss with tomato mixture, and top with scallion greens.

Keywords: Cascatelli with Tomatoes and Corn, cascatelli pasta salad, new pasta, cascatelli recipe

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