Salsa Pasta with Fresh Corn & Feta

I keep finding myself with huge amounts of fresh tomatoes and not enough time to eat them.  Luckily, this is a delicious problem to have, and an easy one to solve.  Last week I made these 5 easy tomato-based meals, and now I’m onto less traditional dinners, like this spaghetti with homemade salsa, fresh corn kernels, and feta cheese.  This meal came about after I made a large batch of fresh salsa using my overripe tomatoes.  I simply tossed hot noodles (spaghetti and Orechiette because I didn’t have much of either) with a hefty portion of the salsa and more chopped tomatoes, then stirred in fresh corn kernels (just microwaved a few corn on the cob and cut off the kernels) and topped with feta cheese (you could use any salty, crumbly cheese–Cotija, ricotta salata, Pecorino Romano, goat).  If I had fresh cilantro, I would have added that too.

This meal turned out delicious.  Its a Mexican-style twist on an Italian favorite.  Give it a try!

Salsa Pasta with Fresh Corn & Feta

 

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Serves: 6

Ingredients

• 12 ounces Spaghetti
• 2 cups Tomatoes, chopped
• 3 cups Fresh Corn Kernels
• 1 ½ cups Good Feta Cheese, crumbled
• 2 cups Tomato salsa
• ½ cup Fresh Cilantro, rough chopped

Instructions

1. Bring a large pot of water to a bowl. Add 1 Tbsp salt, then add noodles and cook according to package directions.
2. While pasta is cooking, Place salsa and half the cheese in the bottom of a large bowl. Microwave 3 corn on the cob for 3-4 minutes or until mostly cooked. Use a knife to cut kernels off the cob, then add the kernels to the bowl.
3. Add hot noodles to the bowl, then toss a few times. The noodles will absorb some of the salsa. Before serving, top the pasta with more crumbled cheese and fresh cilantro.

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