Dinner Tonight: Pasta with Corn, Arugula, and Tomatoes

When tomatoes are ripe and tender enough to eat like apples, I love to exploit them in a raw pasta sauce. Leave the mushy, bland ones behind—only the freshest, tastiest ones are good enough. Then all you have to do is chop them up, toss them in a big bowl, and season them like a salad. This recipe from Gourmet adds some corn, scallion, oil, and vinegar. This mixture, even without pasta, is good enough to eat as is.

But I couldn't leave it alone. I added some arugula for a nice bitter bite and used spaghetti instead of the recommended shaped pasta (since I had it on hand). The arugula really worked too, adding depth and a pleasing balance to the dish. It gently wilts underneath the hot pasta. I'm not quite as sure about the spaghetti. I think a shaped pasta like fusilli would probably work better, but it's hard to argue with these results. It's summer pasta at its absolute freshest.

Dinner Tonight: Pasta with Corn, Arugula, and Tomatoes

About This Recipe

Yield:2 to 3


  • 1 1/2 tablespoons red-wine vinegar
  • 3 tablespoon olive oil
  • 1/2 cup cooked corn kernels (about 1 ear of corn)
  • 1 pound tomatoes, peeled, stemmed, and chopped
  • 1/4 cup scallion, thinly sliced
  • 1/2 pound pasta
  • Handful arugula
  • Salt and pepper
  • Grated Parmesan


  1. 1

    Bring a large pot of water to a boil. Toss in the pasta and cook according to the directions on the box.

  2. 2

    Meanwhile, pour the vinegar into a large bowl. Slowly whisk in the oil. Season with salt and pepper. Add the corn, tomatoes, scallion, and arugula. Toss until coated.

  3. 3

    When pasta is done cooking, drain the pasta and then toss with the dressing. The arugula should begin to wilt. Season with salt and pepper and sprinkle on a little parmesan.


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