Campanelle pasta with corn, tomatoes and arugula
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This simple Mediterranean-style pasta perfectly blends the sweet notes of corn and cherry tomatoes with the savory flavor of arugula and the tartness of goat cheese. Cherry tomatoes are roasted whole with the corn until they deflate slightly, releasing some of their wonderful juices for the sauce. The cooked vegetables are then tossed with campanelle pasta, crumbled goat cheese, and, finally, fresh arugula. The melting cheese combines with the tomato juices in the pan, creating a light sauce that evenly coats the entire dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 gr. campanella pasta
- 1/4 tbsp. + 2 tbsp. l. olive oil
- 1.5 cups corn kernels (from 2 ears)
- 2 cups cherry tomatoes
- 90 g crumbled goat cheese
- 4 cups arugula
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Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 1 cup of the pasta cooking water and discard the rest.
- Meanwhile, in another large saucepan, heat 1/4 cup olive oil over medium heat. Add the corn and cook, stirring, until golden brown, 4-6 minutes. Add the tomatoes and cook until softened, 2-3 minutes; season with salt and pepper.
- Add the pasta, 0.5 cups of the cooking water, and the remaining 2 tablespoons of olive oil to the saucepan with the tomatoes. Cook, stirring to distribute the ingredients evenly. If the pasta seems dry, add more water; season with salt and pepper to taste.
- Remove the pan from the heat and stir in the goat cheese. Add the arugula in two batches and stir until slightly wilted.
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