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!
- 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
- Bring a large pot of water to a bowl. Add 1 Tbsp salt, then add noodles and cook according to package directions.
- 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.
- 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.