Cherry Tomato Rigatoni with Zucchini and Corn
This summery rigatoni features sweet cherry tomatoes, zucchini, and corn—three veggies at their peak in July. It’s a colorful, seasonal dish that celebrates the best of the garden in every bite.
Yield: All recipes serve 2 people
Chef Notes: Use the same pot of water to blanch the zucchini and cook the noodles!
Components
Rigatoni
Cherry Tomato & Corn Sauce
Zucchini Slices
Optional: Roasted Chicken Thigh
Mise
Make the Cherry Tomato Sauce:
Slice the shallot, mince 3 cloves of garlic, slice the tomatoes in half and cut the kernels off of the corn cob.
In a medium saucepan, sauté the shallots and garlic▸ until soft.
Deglaze with White Wine.
Add the cherry tomatoes and fish sauce and cook until the tomatoes soften and begin to break down.
Add the corn, cream and a pinch of salt and remove from the heat.
Slice the zucchini into thin rounds, the blanch and shock▸ .
Roast Chicken Thighs: Heat over to 425°F. Season the chicken with olive oil, salt and pepper. Roast until the internal temperature has reached 155°F.
Finish
Cook the pasta▸ in boiling salted water until al-dente.
Transfer pasta to the saucepan with the cherry tomato sauce and add ¼ C of reserved pasta water.
Add the zucchini once the sauce has thickened and it coats the noodles.
Divide the pasta amongst serving bowls.
Top with roasted chicken (if using) and parmesan!