Summer Rigatoni: Cherry Tomato, Fresh Mozzarella, Pancetta & Sweet Corn

There’s nothing more soulful than a bowl of al dente pasta.

Filled with seasonal ingredients, this rigatoni dish plays off a classic caprese preparation – tomato, fresh mozzarella and basil – with a twist. Adding bits of salty pancetta and sweet corn from the cob bring farm fresh ingredients, and family, rushing to the dinner table.

When [not] in Rome, eat like you’re in Rome!

 

The Ingredients

1 lb. good quality rigatoni

~6 oz. uncured diced pancetta

~2 cups halved cherry tomatoes (2 containers)

3/4 cup fresh sweet corn, off the cob

1 cup halved cigliene-sized fresh mozzarella balls (try buffalo milk mozzarella!)

5 shallots, minced

1 clove garlic, finely minced

1/2 cup extra virgin olive oil

1 knob salted butter

¼ tbsp. crushed red pepper flakes

½ cup grated Parmigiano-Reggiano

Fresh basil for garnish

 

The Steps

Place pancetta in large pot, no olive oil needed. Sauté on medium/low heat until pancetta just begins to brown and is chewy, not crispy. Remove pancetta and set aside.

Boil pasta in separate pot until al dente, according to directions on box. Reserve ¼ cup of pasta water.

While pasta is boiling, add olive oil, shallots, garlic, and hot pepper flakes to pot with pancetta drippings. Sweat on low heat until translucent, about 2-3 minutes. Increase heat to medium/low, and add cherry tomatoes, corn, and pancetta. Sauté for about 4-5 minutes, until tomato skins just begin to wrinkle. Remove from heat.

Add pasta to tomato mixture. Add pasta water, butter, and Parmigiano-Reggiano. Gently toss until combined.

Plate and garnish with mozzarella balls and basil.

 

The Steps with Pictures

Place pancetta in large pot, no olive oil needed. Sauté on medium/low heat until pancetta just begins to brown and is chewy, not crispy. Remove pancetta and set aside.

Boil pasta in separate pot until al dente, according to directions on box. Reserve ¼ cup of pasta water.

While pasta is boiling, add olive oil, shallots, garlic, and hot pepper flakes to pot with pancetta drippings. Sweat on low heat until translucent, about 2-3 minutes.

Increase heat to medium/low, and add cherry tomatoes, corn, and pancetta. Sauté for about 4-5 minutes, until tomato skins just begin to wrinkle. Remove from heat.

Add pasta to tomato mixture. Add pasta water, butter, and Parmigiano-Reggiano. Gently toss until combined.

Plate and garnish with mozzarella balls and basil.