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Fresh Rigatoni w/Tomatoes,Arugula & Corn




Source of Recipe


Redwood Creek Wines


Recipe Introduction


This pasta recipe is deceptively simple. Look for Sungold tomatoes which have tender, melting
skins, or substitute the sweetest cherry tomatoes you can find. This recipe is a favorite summer after summer


List of Ingredients




1 1/3 pounds fresh rigatoni
1/4 cup extra virgin olive oil
8 garlic cloves, peeled and sliced
3 pints Sungold tomatoes, sliced in half
(or substitute sweet cherry tomatoes)
3 ears corn, sliced from the cob
1 1/2 teaspoon chili flakes
Salt and pepper to taste
1 large bunch arugula, washed and de-stemmed
2 tablespoons unsalted butter
4-6 ounces Dry Jack Cheese (or
substitute asiago or parmesan cheese)



Recipe



1. Drop pasta in salted boiling water and cook
to al dente, about 4 minutes. Drain, reserving a splash of cooking liquid.
2. Heat olive oil and garlic together, cooking until garlic is slightly golden and a bit caramelized.
Add tomatoes, corn, chili flakes and salt and pepper to pan. Cook for 1 minute. Add pasta to pan
along with the splash of cooking liquid. Swirl to emulsify.
3. Add arugula and butter and toss until fully incorporated. Check seasonings.
4. Serve with cheese shaved over the top of each serving.