4-6 servings
A quick and colorful pasta dish from Richard Sax, “I Say Tomato,” Bon Appétit, August 1992.
1 1/2 one-pint baskets cherry tomatoes, halved
1 1/2 one-pint baskets yellow pear tomatoes or cherry tomatoes, halved
4 tablespoons olive oil
1 medium red onion, finely chopped
1 ear fresh corn, kernals removed
6 green onions, thinly sliced on the diagonal, white and green parts separated
2 large garlic cloves, minced
12 ounces tiny pasta shells
5 ounces ricotta salata or mild feta cheese, cut into small dice
1/4 cup finely shredded fresh basil
1/2-2/3 cup freshly grated Parmesan
Additional grated Parmesan
Place tomatoes in non-aluminum colander. Sprinkle lightly with salt; let tomatoes drain 30 minutes.
Heat 3 tablespoons oil in heavy, large skillet over medium heat. Add onion, corn kernels, white parts of green onions, and garlic. Sauté until onions just begin to wilt, about 7 minutes.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add onion mixture, tomatoes, green part of onions, ricotta salata, basil, 1/2 cup grated Parmesan cheese, remaining 1 tablespoon olive oil, and 1/4 cup reserved cooking liquid. Toss over medium heat until heated through, adding more reserved cooking liquid and Parmesan cheese as needed to form light sauce. Season with salt and pepper. Serve, passing additional Parmesan separately.