Pasta with Tomato, Mozzarella, and Corn Recipe
This fresh pasta recipe is perfect for busy weeknights or a light summer dinner. It combines sweet corn, juicy tomatoes, and creamy mozzarella for a dish that’s simple yet full of flavor.
Cooking penne pasta to al dente perfection sets the base for this easy pasta recipe. The sauce comes together quickly, letting the fresh vegetables shine without overcooking.
Start by sautéing garlic in virgin olive oil to release its aroma, then add diced tomatoes and tender corn kernels. Toss in the cooked pasta, fresh mozzarella, and fragrant basil.
A little reserved pasta water helps create a silky sauce that clings to every piece of penne. Toasted pine nuts add a crunchy, nutty finish, making this mozzarella corn pasta both satisfying and elegant.
This recipe highlights seasonal ingredients, so it works best when tomatoes are ripe and corn is sweet. It’s naturally vegetarian, quick to prepare, and uses pantry staples like olive oil and garlic.
Whether you’re cooking for family or friends, this easy summer pasta will impress without hours in the kitchen. Serve it warm, sprinkled with pine nuts, for a fresh and colorful presentation that’s as delicious as it looks.
Tomato, Mozzarella, Corn Pasta
Ingredients
- ¾ pound penne pasta
- 2 tablespoons olive oil virgin
- 1 clove garlic
- 2 large fresh tomatoes ripe Jersey tomatoes if available
- 2 ears corn cooked
- 1 egg fresh mozzarella cheese
- 2 tablespoons basil fresh
- salt & pepper to taste
- 2 tablespoons pine nuts toasted
Instructions
- Start by heating up a large pot of water to cook the pasta. Add a little salt to the water to season the pasta from the inside out. When the water comes to a boil, add the pasta and cook to al dente or the firmness you like.
- Before draining the pasta, reserve a cup of the pasta water.
- While the water is coming to a boil, prep the other ingredients. Finely chop the garlic, dice the tomatoes, remove the corn kernels from the corn cobs, dice the mozzarella into cubes and finely chop the basil.
- If you don't have some pine nuts already toasted, toast some up in a dry hot pan over medium heat being careful to move them around constantly so they don't burn.
- The sauce for this recipe doesn't require much time. You want to cook everything fast so the tomatoes don't loose their fresh flavor and texture. Basically you are just heating them up and not breaking them down.
- Start by heating the olive oil in a large sauce pan or saute pan. The pan should be big enough to add the pasta to at the end to combine with sauce. If you don't have a pan big enough, you can combine the two in a large bowl.
- When the oil is hot, had the garlic and saute for about one minute. Don't burn the garlic or the dish will taste bitter. Add the tomatoes & corn and cook for 3 to 4 minutes and turn the heat to low.
- When the pasta is done, remove any for the kids who only want pasta with butter and add the rest to the sauce pan.
- Add the mozzarella cheese and basil. Gently stir the mozzarella into the pasta and it should start to melt. It make take a minute or two but if the cheese is fresh, it will melt.
- If the pasta sauce seems dry, add some of the reserved pasta water. This may also help melt the mozzarella. Don't add too much or the sauce will be too watery. Let the sauce cook down for a minute or two to thicken the sauce.
- Taste and season with salt & pepper.
- You can add the pine nuts now and stir them into the dish or serve the pasta into individual bowls and garnish with the pine nuts for presentation.
Notes
Helpful Cooking Tips
Cook pasta al dente – Follow package directions but taste early. Slightly firm pasta holds up better when tossed with sauce.
Reserve pasta water – Always save a cup before draining. It helps loosen the sauce and melts mozzarella perfectly.
Use fresh ingredients – Ripe tomatoes, sweet corn, and fresh mozzarella make a huge flavor difference.
Don’t overcook the garlic – Sauté for about one minute. Burnt garlic tastes bitter and can ruin the dish.
Quick sauté for veggies – Cook tomatoes and corn just enough to warm them, keeping their fresh flavor intact.
Gently melt the mozzarella – Stir the cheese into the warm pasta slowly. Too much heat at once can make it stringy or rubbery.
Adjust sauce with pasta water – Add in small amounts to achieve a silky texture without making the dish watery.
Toast pine nuts carefully – Move constantly in a dry pan to avoid burning; they add crunch and nutty flavor.
Season at the end – Taste before adding salt and pepper to balance flavors after combining everything.
Presentation matters – Sprinkle pine nuts and basil on top for a visually appealing dish.
Great Side Dishes
| Side Dish | Description | Why It Works |
|---|---|---|
| Garlic Bread | Toasted bread brushed with garlic-infused olive oil or butter. | Crunchy texture and savory garlic flavor complement the creamy pasta and fresh mozzarella. |
| Mixed Green Salad | A simple salad with arugula, spinach, or mixed greens tossed in a light vinaigrette. | Provides freshness and acidity that balance the richness of the pasta and cheese. |
| Roasted Asparagus | Asparagus spears roasted with olive oil, salt, and pepper until tender. | Adds a slightly bitter, earthy note that contrasts the sweetness of corn and tomatoes. |
| Caprese Salad | Fresh tomatoes, mozzarella, and basil drizzled with balsamic glaze. | Echoes the flavors in the pasta while keeping the meal light and fresh. |
| Grilled Zucchini | Zucchini slices grilled until lightly charred and tender. | Adds smoky flavor and a subtle crunch, pairing well with creamy mozzarella pasta. |
7 Responses
A very promising recipe, thank you!
Very delicious & my kids loved it, Thank You!!
Omg i loved this recipe.. my friend & i made it for my family & they loved it
Thanks Katie for letting me know.
I’ll cook this for my girlfriend. Thanks!
This was really delicious as well as easy to prepare. . . . . . I cooked it for my younger brother and he loved it. . . . . . . . . . Thnx a lot for this recipe!!!!!!!
Thanks for the feedback Aanya.