This recipe comes from our friends at one of our favorite Manhattan restaurants, The Little Beet Table. (Learn more about them in our Gluten-Free Manhattan Travel Guide here). We love Little Beet Table for its seasonally fresh, often organic, wholesome and vegetable-forward menu. And did we mention, the restaurant is 100-percent gluten free and the food is inventive and delicious?
Gluten Free Pasta with Corn and Tomatoes
Although there are several steps involved in preparing the elements for this gluten free pasta, it is a simple process and the prep work can be done in advance. Store the corn puree, corn stock, grilled corn and roasted cherry tomatoes in the fridge for several hours or up to one day. When it’s time for dinner, just boil water, cook the pasta and make the quick sauce. When the pasta is cooked to the al dente stage, put it all together to make the perfect cozy dinner using the last of the fresh, local corn and tomatoes.
- 12- ounces gluten free cavatelli, such Depuma Fresh Pasta, Charlie's Pasta gemelli or Jovial pasta
- 6 ears of fresh corn husked
- 1 pint cherry tomatoes
- Olive oil
- 1/4 cup fresh basil
- 1/2 cup corn stock
- 1/2 cup parmesan grated
- Aleppo pepper or ground cayenne to taste
- 1 Lemon
- 1/4 cup gluten-free bread crumbs, optional (We like Ian's panko.)
- 1/4 cup homemade or store-bought pesto, optional
Make the corn purée: Cut the kernels off of 5 ears of corn and place in blender. Purée until smooth and set aside. You will need 1 cup of the puree for the pasta sauce. Reserve corn cobs separately.
Make the corn stock: Place 5 of the corn cobs in pot and just cover with water. Simmer gently for 40-45 minutes.
Roast the cherry tomatoes: Place 1-1/2 cups of the tomatoes on pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast in 400-degree oven for 15-20 minutes until tomatoes are soft and start to burst.
Heat grill or grill pan to medium. Place remaining ear of corn in bowl of cold water and let sit for 10 minutes. Remove cob from water and place on hot grill. Cook for 15-20 minutes, turning every 5 minutes until corn is tender and has some char marks. Let cool and cut kernels off the cob. Reserve.
Bring pot of salted water to boil and cook pasta according to package directions.
Meanwhile, place the 1/2 cup corn stock, 1 cup corn purée, all of the grilled corn and roasted cherry tomatoes in a pan. Heat the mixture over medium heat.
Cook the pasta according to package directions.
Add the pasta directly to the pan (do not drain) and toss with the sauce to incorporate. Slice remaining 1/2 cup of fresh cherry tomatoes in half and add to pasta, along with torn basil.
Add a squeeze of lemon juice, salt and Aleppo or cayenne pepper to taste. Sprinkle with Parmesan and toss again.
Place pasta in a bowl and top with lemon zest and gluten free bread crumbs and a few dollops of pesto, if desired.
Photography Front of House
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