capellini with fresh corn
A quick, flavorful summertime meal that’s ready in the time it takes to cook the pasta. Creamy feta helps to balance out the heat of the peppers, making for a really nice combination. Feel free to use sweeter or spicier peppers, depending on your preference.
2 Anaheim peppers
2 ears of corn, husks and silks removed
1 pound capellini
Kosher salt, to taste
2 tablespoons canola oil
Freshly ground black pepper, to taste
1/2 cup crumbled feta cheese, or to taste
- Cut peppers in half lengthwise and remove seeds (if you want extra heat, leave some seeds in). Slice into strips and place in bowl.
- Place corn on its side and, using a sharp knife, carefully cut off kernels from cobs. Transfer cut corn to bowl with peppers.
- Bring a large pot of water to boil. Add a pinch of salt. Add pasta and cook for 7-10 minutes, until al dente.
- Meanwhile, heat oil in a large sauté pan over medium heat. Add peppers and corn and cook for 2-3 minutes. Season with salt and pepper. Add pasta to pan, along with 1 cup of pasta water. Stir to combine, coating pasta with sauce. Add more pasta water if necessary (you want to make it just saucy enough to coat pasta well).
- Divide mixture among serving bowls and top each with equal amounts of feta cheese (or to taste). Season with salt and pepper and serve.