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.
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