When a former cook from the Williams-Sonoma test kitchen offers us a recipe exclusive, we automatically say yes. And when that recipe happens to be a super simple one-pot dish that anyone can make… we’re extra happy people. “I love this pasta dish because I am always shocked at how simple and tasty it is,” says professional cook Amanda Frederickson. “Inspired by a Martha Stewart recipe, all of the ingredients are cooked together and dinner comes together in less than 15 minutes. It’s light but still hearty and is filled with all the flavors we love in summer.” Read on to discover Amanda’s favorite summertime recipe below:
1 lb. dried pasta
2 cups cherry tomatoes, cut in half if they are large
1 red onion, thinly sliced
2 cloves garlic, minced
1/2 cup sun dried tomatoes, roughly chopped
1 jalapeno chili, thinly sliced
2 Tbs. basil, plus more for garnish
2 Tbs. olive oil
1 cup fresh corn kernels
1 cup Parmesan cheese, shredded
Flaky sea salt
In a large pot place pasta, tomatoes, onion, garlic, sun dried tomatoes, pepper and basil. Pour in 5 cups of water and bring to a boil. Reduce the heat to medium low and simmer for 9 minutes or until the pasta is cooked and the water has mostly evaporated.
Top with olive oil and fold in corn, cheese and a big pinch of sea salt.