It’s officially Fall but in most places it’s still warm enough to find good corn and tomatoes at the market. This simple pasta dish lets the produce shine.
By Mitch Weinstein
- ½ lb. orzo pasta
- ½ lb. great cherry tomatoes, quartered
- 2 ears corn, corn scraped off
- 1 tsp. minced garlic
- 2 T ev olive oil
- 2 T chopped parsley
- ½ cup freshly grated parmesan
- Salt and Pepper
- Bring salted water to a boil. Cook orzo.
- At the same time, gently heat the garlic in the olive oil in a frying pan.
- Throw corn in as orzo approaches doneness, then drain orzo (by now you know to save at least a cup of pasta water, right?) and throw orzo into the pan along with tomatoes and parsley.
- Turn off heat and start adding cheese and a bit of pasta water and tossing.
- Taste for doneness and seasoning. Keep going till it tastes right and the pasta is barely al dente.
Mitch Weinstein is an avid seeker of good food, culinary school grad and writer of the blog Tasty Travails. When not cooking at home, he is on the hunt for that next delicious restaurant meal, great market or maybe even a cocktail. He regularly contributes to the food and drink forums on mouthfulsfood.com, eGullet.org, Chowhound.com and others.